Whole Roasted Chicken with Sourdough and Kale
Golden roast chicken atop a hearty mix of kale and sourdough—this one-pan meal is rustic, flavorful, and perfect for sharing.
Recipe Creator: Sarah Fowler (@30minutefoodie)
Recipe Creator: Sarah Fowler (@30minutefoodie)
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4-6 SERVINGS
INGREDIENTS
- 14 oz day-old sourdough bread, cubed
- 3 cups shredded kale
- 1/2 cup chicken stock
- Salt and pepper, to taste
- Olive oil
- 1 whole chicken, trussed
- 1 lemon
- 1 shallot
- 3 sprigs fresh thyme
HOW TO MAKE IT
- Preheat the oven to 425°F.
- Add the bread, kale, and chicken stock to a large pan. Drizzle with olive oil and sprinkle with salt and pepper. Mix well.
- Arrange the whole chicken on top and stuff it with half of the lemon, shallot, and thyme. Drizzle with more olive oil and sprinkle with additional salt and pepper.
- Roast for about 75–90 minutes, or until the chicken is cooked through.
- While the chicken is resting, toss the bread and kale mixture with the juice from the remaining half of the lemon. Season with salt and pepper to taste.
- Carve the chicken and serve the dish straight from the pan at the dinner table.
