Photo: Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale Recipe
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
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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By Brandifox
on July 11, 2012
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This was great but i took the others advice and cooked this at a higher temp, 425. The chicken came out perfectly although i had to broil it for 20 min in my oven (but i hate my oven and my veggies were still al dente. Next time (and there will be one I will start the veggies off for about 10 min on their own, then add the chicken and go for 45 at 425 then broil for 15 - 20 min. I used chicken stock to de-glaze the dish since i didn't want to use my really nice bottle of Sauvignon Blanc for cooking (i'd rather drink it thank you but the dish was an overall success and i will be adding this to my week night repetoire. I love dishes i can throw in the oven for an hour then play with my son while it cooks so this is perfect for us! Oh, and I didn't bother with the kale at all, i just added some carrots to the veggies - delish.
By nrinaba
on July 11, 2012
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Greatflavors . Need to raise temp to 400 and. Increase cookingmtime to 60 mins. Then broil..wAs great....enjoy we did
By roni007
new york
on July 08, 2012
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This dish had potential to be tasty but as stated the potatoes were undercooked. The chicken was tough and needed to be cooked at a higher temp (425. I usually cook my chicken at that temp and it ends up super juicy but followed the recipe to the letter and the chicken ended up much too dry. The kale was dry and extremely bitter. I had to spice it up with some butter and sugar. Very DISAPPOINTED in Rachael Ray. I mean doesn't she try her recipes before she puts them on national television. Undercooked potatoes, dry chicken and bitter kale? Come on Rachael. I think I will stick to Contessa, Sunny Anderson and Big Daddy in the future!
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