Lemon Chicken with Artichokes & Kale
Preheat broiler to high with oven rack in top position. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
- Cook30 min
- Total30 min
- Serves2
- LevelEasy
Ingredients
- 1 (6-oz.) bunch lacinato kale, stemmed and torn into
- 3 tbsp. large pieces
- 4 (5-oz.) olive oil, divided
- 1/2 tsp. skinless, boneless chicken breasts
- 1/4 tsp. black pepper
- 2 (9-oz.) pkg. kosher salt
- 1 frozen artichokes, thawed and patted dry
- 1 tbsp. lemon, cut into quarters
- 2 ounces chopped fresh thyme, divided
- 1/4 tsp. Parmigiano-Reggiano cheese, finely grated (about 1/2 cup)
- crushed red pepper
Method
- Preheat broiler to high with oven rack in top position. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
- Combine kale and 1 tablespoon oil in a bowl; massage leaves with your hands until slightly wilted.
- Sprinkle chicken with black pepper and salt. Carefully remove pan from oven. Add 1 tablespoon oil to pan; tilt pan to coat. Add chicken to pan; broil 5 minutes. Add artichokes and lemon quarters to pan. Drizzle with remaining 1 tablespoon oil, and sprinkle with 1 1/2 teaspoons thyme. Broil until chicken is done, 10 to 12 minutes. Place chicken on a cutting board. Add kale mixture to pan; broil until kale is frizzled and edges are crisp, 3 to 5 minutes.
- Return chicken to pan; sprinkle with remaining 1 1/2 teaspoons thyme, cheese, and red pepper. Squeeze lemon quarters over chicken and vegetables.
