Thursday, January 20, 2011
Roasted Chicken with Kale, Cauliflower, and Onions
First let me apologize for the picture quality as I didn't have my camera handy and had to use my laptop.
I love one dish meals. This is officially my new favorite recipe. I was amazed at how easy this was and how good it tasted with so few ingredients and spices/herbs. Considering that kale is a newbie for my kids, I was overjoyed to see them eating it.
I tweaked this recipe from one in my latest issue of Food & Wine that called for potatoes. I decided to substitute cauliflower in place of the spuds, but every other ingredient was in the recipe, just in different quantities.
Nothing has to be exact on this one, but feel free to use this as a base and substitute other spices or vegetables:
3 lbs of bone-in, skin on, chicken thighs
1 bunch of organic kale (Kroger is where I found it organic) torn into pieces, removed from main stems
1 organic yellow onion, thinly sliced
1 head of organic cauliflower, broken into smaller pieces
3 tablespoons extra virgin olive oil
paprika - to taste
sea salt - to taste
pepper - to taste
Preheat oven to 450 degrees. In a large roasting dish or pan, add kale, onions, and cauliflower and drizzle with olive oil. Add a few grinds of sea salt and pepper and toss vegetables until evenly coated in oil. Lay chicken out, skin side down on a tray and sprinkle with sea salt, pepper and paprika (I probably used a total of 1 tablespoon of paprika on the chicken thighs, front and back.) Place chicken on the bed of vegetables in the roasting dish, skin side up, and sprinkle with salt, pepper, and paprika. Cover with foil and roast for 20 minutes. Remove foil and continue roasting for additional 30 minutes.
Hopefully you enjoy the ease of this recipe and are able to sit and relax while it cooks instead of hovering over a skillet :)