Name: Roasted Chicken with Polenta and Kale Chips
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil, plus more for brushing; 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds); 6 cloves garlic, chopped; 2 tablespoons chopped fresh sage; Kosher salt and freshly ground pepper; 1 bunch kale, cut into large pieces (about 10 cups); 1 cup quick-cooking polenta; 1/4 cup grated Parmesan cheese; 2 tablespoons unsalted butter

Directions

Preheat the oven to 475˚ F. 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 teaspoon salt and a few grinds of pepper. Toss the kale with the olive oil and 1/2 teaspoon 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 to 17 minutes.
Meanwhile, bring 5 cups water to a boil in a medium saucepan; add 1 teaspoon salt. Gradually whisk in the polenta. Reduce the heat to medium low and cook, whisking, until the polenta thickens, 6 to 8 minutes. Whisk in the Parmesan and butter. Serve the chicken with the kale and polenta.

Photograph by Ryan Dausch

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Roasted Chicken with Polenta and Kale Chips

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