Categories: Meals

Ingredients

• 1 tbsp olive oil, plus more for brushing
• 4 bone-in chicken breasts
• 6 garlic cloves, chopped
• 2 tbsp chopped fresh sage
• Kosher salt and black pepper
• 1 bunch kale, cut into large pieces
• 1 cup quick-cooking polenta
• 1/4 cup grated Parmesan
• 2 tbsp unsalted butter

Directions

1. eheat the oven to 475. Lightly brush two rimmed baking sheets with olive oil. Toss the chicken with the garlic and sage on one baking sheet; season with 1/4 tsp salt and black pepper. Toss the kale with the oliv eoil and 1/2 tsp salt on the other baking sheet. Roast the chicken skin-side up until cooked through and the skin is browned and crisp, about 30 minutes. Meanwhile, roast the kale, tossing halfway through, until browned and crisp around the edges, 15-17 minutes.

2. Meanwhile, bring 5 cups water to a boil in a medium saucepan; add 1 tsp salt. Gradually whisk in the polenta. Reduce the heat to medium low and cook, whisking, until the polenta thickens, 6-8 minutes. Whisk in the Parmesan and butter. Serve the chicken with the kale and polenta.

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