Sheet-Pan Roast Chicken with Tangy Greens
Chicken quarters are the unsung hero of weeknight dinners. In under an hour, they roast evenly, yielding consistently crisp skin with juicy insides. Curry powder and red-pepper flakes meld with the cooking juices, creating an effortless sauce directly in the pan, perfect for serving over the meat and tossing with greens for a fast, flavor-drenched side. The pickle brine from a jar of bread-and-butter pickles (or a splash of standard apple cider vinegar) lends a tangy finish to the greens. For this recipe, choose slightly larger and fattier chicken leg quarters to ensure enough pan drippings — and luscious schmaltz in every bite.
Ingredients
- 3tablespoons extra-virgin olive oil, plus for drizzling
- 6garlic cloves
- 1 1/2tablespoons curry powder
- 2teaspoons kosher salt, plus more for finishing
- 1teaspoon black pepper
- 1/4teaspoon red-pepper flakes
- 4bone-in, skin-on chicken leg quarters (2 1/2 to 3 pounds)
- 10ounces chopped fresh kale leaves or other braising greens (about 6 packed cups)
- 1/2cup pitted or unpitted green olives (optional)
- 2tablespoons bread-and-butter pickle brine or apple cider vinegar
Directions
Heat the oven to 425 degrees and line a large baking sheet with parchment paper.
In a large bowl or heavy-duty resealable plastic bag, combine 3 tablespoons olive oil with the garlic, curry powder, salt, pepper and red-pepper flakes. Add chicken and toss well to coat. (If time allows, you can refrigerate the chicken in the marinade overnight, for deeper flavor.) Add one more tablespoon of oil if the chicken is lean or on the small side.
Transfer to the prepared baking sheet, laying the chicken legs skin-side up and scattering the garlic among them. Roast until golden brown and just cooked through, 30 to 40 minutes, turning the pan front to back once about halfway through cooking for even browning. (An instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees.)
Transfer the chicken to a platter or four plates to rest. Add the greens, olives (if using) and brine to the baking sheet; toss to coat in the cooking juices, then roast until wilted, bright green and slightly crispy on some of the edges, 5 minutes. Taste and season with more salt, if needed.
Serve the greens with the chicken, scraping any excess juices from the pan to drizzle over the top.
Nutrition
- Info
- Trans Fat: 0 gramsFat: 33 gramsCalories: 418Saturated Fat: 8 gramsUnsaturated Fat: 22 gramsSodium: 595 milligramsSugar: 0 gramsFiber: 2 gramsCarbohydrate: 4 gramsProtein: 26 grams
Source: https://cooking.nytimes.com/recipes/1024205-sheet-pan-roast-chicken-with-tangy-greens