Name: Kale Chips and Roasted Chicken Legs with Parmesan
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 4 serving(s)
Ingredients: 6 cups (1.5 litres) kale leaves torn into large pieces, stems removed; 2 tablespoons (30 ml) olive oil; Salt and pepper; 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese; 2 tablespoons (30 ml) breadcrumbs; 1 teaspoon (5 ml) dried thyme; 1/4 teaspoon (1 ml) crushed red pepper flakes; 6 chicken legs, skin removed; 2 tablespoons (30 ml) olive oil

Ingredients

Curly Kale Chips
- 6 cups (1.5 litres) kale leaves torn into large pieces, stems removed
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
Roasted Chicken Legs
- 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
- 2 tablespoons (30 ml) breadcrumbs
- 1 teaspoon (5 ml) dried thyme
- 1/4 teaspoon (1 ml) crushed red pepper flakes
- 6 chicken legs, skin removed
- 2 tablespoons (30 ml) olive oil

Preparation

- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
Curly Kale Chips
- In a big bowl, mix the kale leaves with the oil to coat well. Salt and pepper. Spread on a baking sheet. Bake for about 7 minutes per side or until the tips of the leaves are lightly browned. Set aside.
Roasted Chicken Legs
- In a small bowl, combine the Parmesan cheese, breadcrumbs, thyme, and pepper flakes. Set aside.
- Place the legs on the second baking sheet and brush with the oil. Season with salt and pepper. Press the cheese mixture onto the chicken legs. Bake for 45 minutes to 1 hour, depending on the size of the legs, or until cooked through. Serve the chicken with the kale chips.

Kale Chips and Roasted Chicken Legs with Parmesan

Categories

Ingredients

Curly Kale Chips

Roasted Chicken Legs

Preparation

Curly Kale Chips

Roasted Chicken Legs

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet