Chicken with Roasted Kale

This recipe has very simple ingredients but it’s all about the technique and style of cooking which makes it taste delicious. Private Chef Justin Davis stopped to reveal those technique tricks on this chicken and roasted kale dinner he makes once a week for his family. For more information about Justin, click here.

For the Chicken:

2 Skin on chicken breast, supreme
1-2 Tbsp high heat oil
4 Sprigs of thyme
Kosher salt
Fresh cracked pepper

Heat the oven to 375º. Heat a medium sized sauce pan over medium-high heat until almost smoking hot. Season the chicken skin with a pinch of kosher salt. Add the oil to the pan and swirl to coat. Place the chicken breasts skin side down into the pan. (It should be sizzling immediately.) Now season the back side of the chicken (flesh side) with salt and fresh cracked pepper, to-taste and place the sprigs of thyme onto the chicken. After a couple of minutes lower the heat to medium-low and continue to cook 4-5 minutes until the chicken skin is perfectly golden and crisp. Flip the chicken over, keeping the thyme on the flesh side of the chicken. Cook on this side for 1 minute and place into the heated oven. Cook another 8-10 minutes or until a meat thermometer reads 160º. Rest the chicken for 5 minutes and serve on top of the roasted kale.

For the Kale:

1 Bunch Lacinato (Dino kale)
1-2 Tbsp extra virgin olive oil
6 Cloves of garlic, minced
Anchovy, minced (optional)
A pinch of dried chili flake (optional)
2 Tbsp parmesan, fresh grated
Kosher salt, to-taste
Fresh cracked pepper, to-taste

Heat the oven to 375º. Trim the very stalk ends of the kale and discard. Progressively slice the kale starting thinly at the base and getting thicker towards the leafy tips of the kale.

In a large mixing bowl add all of the ingredient and toss together vigorously making sure the kale is fairly evenly coasted. Spread the kale out evenly on a baking sheet and place into the hot oven. Roast for 10 minutes. Take the baking sheet out of the oven and using a spatula stir up the kale. The pieces on the outer edges of the pan will be crispier than the middle bits. Swap them around a bit and return the tray to the oven for another 5-10 minutes, depending on how crispy you like it. I like it right on the edge of burned, with real crispy bits and some well roasted bits that are not quite crisp. When serving with the chicken, the chicken juice will rehydrate some of the kale leaves.

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