Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale

TOTAL TIME: 1 hr 20 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 4 skin-on, bone-in chicken drumsticks
  • 4 skin-on, bone-in chicken thighs
  • 1 whole skin-on, bone-in chicken breast, quartered (separate the breast and then cut each piece in half crosswise)
  • EVOO, for liberal drizzling
  • Sea salt and freshly ground black pepper
  • 1 1/2 pounds baby potatoes
  • 4 to 5 sprigs fresh rosemary, leaves stripped and chopped
  • 2 small to medium onions, cut into thin wedges with the root ends attached
  • Handful fresh bay leaves
  • One 10-ounce box frozen artichoke hearts, thawed, drained and halved, or one 14-ounce can artichoke hearts, drained and halved
  • 1 head garlic, cloves separated and crushed
  • 1 lemon, sliced
  • 1 cup dry white wine
  • 1 bunch black kale or dinosaur kale, stemmed
  • Freshly grated nutmeg
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Directions

Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.

In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.

Position the rack on the center of the oven and preheat the oven to 350 degrees F.

Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes. Remove from the oven.

Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.

Divide the kale among plates and top with the chicken and vegetables.

Cook's Note: You can prepare the chicken and vegetables ahead of time. Cover and store on the bottom shelf of the refrigerator until ready to roast.

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4

Newest Ratings and Reviews

Read all 5 reviews

  • on June 30, 2014

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    I saw your roasted chicken dinner and just knew I had to make it for my husband and myself plus take half the recipe to my in-laws. It's one of those magical dishes that goes together so quickly even though there are several ingredients. The dinner is in the oven - I'm halfway there and the aroma in the kitchen is amazing. My family is going to love this so much. I know it's Monday but the aromas in the kitchen is like coming home from church on Sunday and wanting to dig in to whatever is to be coming out of the oven. So easy Rachel fans - give it a try. Easy peasy!

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  • on October 13, 2011

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    After reading the reviews, I kicked up this recipe with adding a 1/2 small red chili pepper, 2 Anaheim chilis and sherry vinegar. When I added the wine toward the end, I also added a little more lemon. This dish was really good. My husband gave it a 5!!

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  • on October 10, 2011

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    I like the idea of this recipe a lot. The execution is a little bland and yes, and extra 15 min at 350 is recommended (you may even want to precook your potatoes a little or they may come out a little hard. I think this dish needs stronger flavors. That much said, its a good basic recipe that you can tweak to suit your tastes. I didn't have time to get artichoke hearts so I stirred in some dinosaur kale at the 45min mark. Worked out great. All in all warm and tasty meal, easy to prepare, and easy to clean up.

    people found this review Helpful.
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