Few things say “family meal” like a roasted bird. Stop in at your local Italian deli to get your provisions for this homey roasted chicken as it likely carries the best-quality brands of jarred goods. You’ll appreciate the flavor that the salty anchovies and olives impart to the chicken meat when they rest under the skin during roasting. No need to truss your bird before roasting, as the lemons fill the inside cavity while keeping the meat moist and providing a note of citrus.
Preheat the oven to 400˚F. Rinse the chicken well under cold running water and pat dry with paper towels. Stuff the cavity with the lemons and rosemary and transfer the chicken to a roasting pan.
Place the olives and anchovies in a food processor and pulse until finely chopped. Carefully pull the skin of the chicken loose and press the olive mixture under the skin.
Transfer the chicken to the oven and roast for 45 minutes until the chicken skin starts to brown. Reduce the oven temperature to 350˚F and continue to roast for 1 hour more, or until the chicken is no longer pink when pierced at the thigh joint and an instant-read thermometer registers 165˚F. Transfer the chicken to a board and let rest for 5 minutes before carving.
While the chicken is cooking, prepare the kale. Place the kale in a large bowl along with the olive oil and toss well. Spread out onto two baking sheets, and lightly sprinkle with sea salt from 2 feet above the baking sheets. (Sea salt can be swapped out for red pepper flakes, curry powder, or other spices if desired.) During the last 10 minutes of roasting the chicken, transfer the baking sheets to the oven. Bake for 8 to 10 minutes until the edges of the kale are crisp. Serve immediately with the chicken.
Nutritional Stats Per Serving (1/2 pound meat and 2 cups kale): 391 Calories | 51g protein (113%) | 12g Carbohydrates | 16g Fat (3g Saturated) | 166mg Cholesterol | 1g Sugars | 4g Fiber | 439mg Sodium | Vitamin C = 179% | Protein = 113% | Selenium = 80% | Choline = 68% | Zinc = 41%
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