I really wanted to title this post “Kale Yeah!” but I’m guessing that has already been done.
If you’ve been hanging around here a while you’ll know that I’m a sucker for roasted chicken and vegetables this time of year. It’s just so versatile and cozy. But, I promise this is different enough from previous iterations. I know that some have an aversion to salad once it gets cold, and I get that. But, what I like about this recipe is that you get the benefit of warm toppings, so it’s a good in-between. You can feel free to substitute other vegetables or seasonings based on your preference.
1 Delicata squash, cut into rings and then into half moons
1 Parsnip, peeled and chopped
1 Beet, peeled and sliced
1 Carrot, peeled and chopped
3 Thyme sprigs
Skin-on, bone-in chicken breast, or chicken cut of your choice
1 Tablespoon fresh orange juice
1 Tablespoon balsamic vinegar
3 Tablespoons olive oil
1 Teaspoon honey
Salt & Pepper
Preheat oven to 425. Prepare the vegetables, season with salt and pepper, and toss with olive oil. Place in oven. You’ll roast the vegetables for about 30 minutes, or until tender when pierced with a fork.
Once the vegetables are in the oven, prep your chicken. I like to gently peel back the skin and rub olive oil and seasonings between the meat and the skin. For this recipe I used salt and pepper and fresh thyme. Place your chicken in a baking dish with sides and put in the over with the vegetables. Roast for 20-30 minutes, until the juices run clear and a meat thermometer reads 165. Slice.
The dressing is about as easy as it gets, too. Just mix the ingredients well and season to taste. To serve, place a big pile of kale on a plate and top with chicken, vegetables, and drizzle with dressing. If you are feeling extra fancy you can add some toppings–I think that pumpkin seeds and feta cheese would be nice.