Sheet Tray Chicken with Kale and Scallions
This dinner comes together quickly and with little muss or fuss.
Ingredients
1 whole chicken, quartered or 8 chicken thighs or skin on breasts
1 bunch scallions, cut into 2 inch lengths
2 lemons, cut into quarters and seeds removed
1/2 tsp fennel seeds (optional)
1/4 tsp chili flake (optional)
4 cloves garlic, minced
2 tbsp whole grain or dijon mustard
1/4 cup olive oil
1 bag baby kale
5 sprigs parsley, chopped (or substitute any micro greens)
Method
- Heat oven to 425F
- Place the chicken, scallions, lemon, garlic, spices, mustard, and olive oil together in a large bowl and season liberally with salt and toss to combine
- Transfer the entire mixture to a baking tray being sure that the chicken is skin side up
- Roast until the chicken is cooked through, about 30 minutes
- Remove from the oven and lift the chicken from the tray and let rest for 10 mintues
- Meanwhile, toss the roasted scallions and lemon mixture with the baby kale and herbs and an extra glug of olive oil and divvy across 4 serving dishes
- Top with a piece of chicken per person and serve
