Categories: Meals
Ingredients
- 1 tbsp olive oil, plus more for brushing
- 4 bone-in chicken breasts
- 6 garlic cloves, chopped
- 2 tbsp chopped fresh sage
- Kosher salt and black pepper
- 1 bunch kale, cut into large pieces
- 1 cup quick-cooking polenta
- 1/4 cup grated Parmesan
- 2 tbsp unsalted butter
Directions
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eheat the oven to 475. Lightly brush two rimmed baking sheets with olive oil. Toss the chicken with the garlic and sage on one baking sheet; season with 1/4 tsp salt and black pepper. Toss the kale with the oliv eoil and 1/2 tsp salt on the other baking sheet. Roast the chicken skin-side up until cooked through and the skin is browned and crisp, about 30 minutes. Meanwhile, roast the kale, tossing halfway through, until browned and crisp around the edges, 15-17 minutes.
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Meanwhile, bring 5 cups water to a boil in a medium saucepan; add 1 tsp salt. Gradually whisk in the polenta. Reduce the heat to medium low and cook, whisking, until the polenta thickens, 6-8 minutes. Whisk in the Parmesan and butter. Serve the chicken with the kale and polenta.