Roasted Chicken with Kale and Tomato Panzanella
Ingredients
- 2 cloves garlic, thinly sliced (1 tablespoon)
- ½ loaf rustic bread, cut into 1-inch pieces (5 cups)
- 2 tablespoons grated Parmesan, plus more for serving
- 12 ounces cherry tomatoes (2 ¼ cups)
- 5 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper
- 3 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry
- 4 thyme sprigs
- 1 bunch lacinato kale (about 8 ounces)
Instructions
Roasted Chicken with Kale and Tomato Panzanella serves 4 original recipe by Martha Stewart.
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