Roasted Chicken Breast with Kale and Rosemary

Ingredients

• 2 whole chicken breasts
• 1 bunch kale
• 2 sprigs fresh rosemary
• 3 tablespoons olive oil
• 2 cloves garlic
• ½ whole lemon
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. 1

   Preheat oven to 425°F. Pat the 2 chicken breasts dry and season both sides with 1 tsp salt and 0.5 tsp black pepper.

2. 2

   In a small bowl, mix 2 tbsp olive oil, 2 minced garlic cloves, and the leaves from 1 rosemary sprig (finely chopped). Rub this mixture all over the chicken breasts.

3. 3

   Place the chicken breasts on a rimmed baking sheet. Roast for 15 minutes.

4. 4

   While chicken roasts, wash and tear the kale into large pieces, discarding tough stems. Toss kale with remaining 1 tbsp olive oil and a pinch of salt.

5. 5

   After 15 minutes, remove the sheet from oven. Scatter the kale around the chicken, tucking the remaining rosemary sprig among the kale. Return to oven.

6. 6

   Roast for another 10-15 minutes, until the chicken reaches 165°F and the kale is crispy at the edges. Squeeze the juice of 0.5 lemon over everything before serving.

7. 7

   Let the chicken rest for 5 minutes, then slice and serve with the crispy kale.

Tools you’ll need

• rimmed baking sheet
• small bowl
• chef's knife
• cutting board

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