Cold weather calls for cozy meals, but that doesn’t mean salad is completely off the table. This healthy, filling recipe combines warm roast chicken and potatoes with a tangy kale salad, so you get the best of both worlds. Leftovers make for a great packed lunch, too!
- 1 pound red bliss potatoes, washed
- 2 tablespoons olive oil, divided
- Salt and pepper
- 2 bone-in, skin-on chicken breasts (about 2 pounds)
- 8 cups Tuscan kale leaves (also called lacinato or dinosaur kale)
- ¼ cup grated Parmesan
- 1 tablespoon Dijon mustard
- Juice of 1 lemon
- ¼ cup craisins
- Cutting board
- Chef’s knife
- Measuring spoons
- Measuring cups
- Large oven-safe skillet or sheet pan
- Large mixing bowl
1. Roast the chicken and potatoes.
Heat the oven to 425 degrees and fit a rack in the center.
Quarter the potatoes and place them in a large, oven-safe skillet. Drizzle the potatoes with 1 tablespoon olive oil and season with salt and pepper. Toss the potatoes to coat them evenly, then spread them in an even layer.
Season the chicken breasts on both sides with salt and pepper, then place them on top of the potatoes, skin side-up.
Roast in the oven for 40 to 45 minutes, until the potatoes are soft and the chicken is cooked through.
2. Make the kale salad.
Trim the stems off the kale leaves, then roughly chop the leaves.
In a large mixing bowl, combine the remaining 1 tablespoons olive oil, Dijon mustard, lemon juice and grated Parmesan. Season with salt and pepper.
Massage the kale leaves with dressing until they are very soft, about 2 minutes. Add the craisins.
When the chicken and potatoes are cooked, let the chicken rest for at least 5 minutes.
Add the potatoes to the kale salad and toss everything together. When the chicken has rested, remove the bones and slice the meat and skin.
Divide the kale salad onto three plates or bowls and top each one with chicken. Garnish with a little extra Parmesan if you want.
- Juice lemon.
- Mix dressing.
- Massage kale salad.
- Toss kale salad.