Roasted Chicken with Kale and Tomato Panzanella

  • 2 cloves garlic, thinly sliced (1 tablespoon)
  • 1/2 loaf rustic bread, cut into 1-inch pieces (5 cups)
  • 2 tablespoons grated Parmesan, plus more for serving
  • 12 ounces cherry tomatoes (2 1/4 cups)
  • 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper
  • 3 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry
  • 4 thyme sprigs
  • 1 bunch lacinato kale (about 8 ounces)
    • Step 1

      Preheat oven to 425 degrees, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.

    • Step 2

      Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.

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