Roasted Chicken with Red Kale and White Beans
Do we really need another roast chicken recipe? Or more kale?
Let me tell you why we do.
First, perfect roast chicken is just that. Perfect. Crispy skin, juicy, flavorful. Second, healthful kale has two textures – the kale cooked under the chicken is tender, the kale surrounding the chicken is crunchy. Below the kale is a layer of velvety cannellini beans bathed in olive oil and chicken juices with oregano, thyme, and onion playing supporting roles.
Beyond deliciousness, this casserole is super-easy to prepare, economical, loaded with protein and fiber, nutritious, and low-carb too. Dinner tonight?
2 cans cannellini beans – rinsed, well-drained
1/2 onion – diced
salt and pepper and red pepper flakes
1 bunch red kale – torn into pieces, center rib removed
4 chicken thighs – with skin and bone, patted dry
Combine beans and onion in a casserole dish. Season with oregano, thyme, salt and red pepper flakes. Top beans with a layer of kale.
Place chicken over the kale, skin-side-up. Drizzle olive oil over the chicken. Season chicken with salt and pepper.
A convection oven is great for this recipe because the chicken skin becomes beautifully crisp and golden brown. Roast uncovered at 400°F convection for about 40 minutes. If no convection is available, roast at 425°F for about 45 minutes or until the chicken is cooked through.
Another chicken recipe. Hooray!