Sheet-Pan Roast Chicken With Tangy Greens
Updated Oct. 11, 2023
- Total Time
- 55 minutes
- Prep Time
- 15 minutes
- Cook Time
- 55 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 3tablespoons extra-virgin olive oil, plus for drizzling
- 6garlic cloves
- 1½tablespoons curry powder
- 2teaspoons kosher salt, plus more for finishing
- 1teaspoon black pepper
- ¼teaspoon red-pepper flakes
- 4bone-in, skin-on chicken leg quarters (2½ to 3 pounds)
- 10ounces chopped fresh kale leaves or other braising greens (about 6 packed cups)
- ½cup pitted or unpitted green olives (optional)
- 2tablespoons bread-and-butter pickle brine or apple cider vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
418 calories; 33 grams fat; 8 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 26 grams protein; 595 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat the oven to 425 degrees and line a large baking sheet with parchment paper.
- Step 2
In a large bowl or heavy-duty resealable plastic bag, combine 3 tablespoons olive oil with the garlic, curry powder, salt, pepper and red-pepper flakes. Add chicken and toss well to coat. (If time allows, you can refrigerate the chicken in the marinade overnight, for deeper flavor.) Add one more tablespoon of oil if the chicken is lean or on the small side.
- Step 3
Transfer to the prepared baking sheet, laying the chicken legs skin-side up and scattering the garlic among them. Roast until golden brown and just cooked through, 30 to 40 minutes, turning the pan front to back once about halfway through cooking for even browning. (An instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees.)
- Step 4
Transfer the chicken to a platter or four plates to rest. Add the greens, olives (if using) and brine to the baking sheet; toss to coat in the cooking juices, then roast until wilted, bright green and slightly crispy on some of the edges, 5 minutes. Taste and season with more salt, if needed.
- Step 5
Serve the greens with the chicken, scraping any excess juices from the pan to drizzle over the top.
Private Notes
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Cooking Notes
Madeleine W.
This was delicious and easy, the whole family loved it. I ended up using 6 thighs because they were out of quarters. Only thing I would change is it was just a *tad too salty, and I would cut down the curry powder by a pinch or too. Also to make the meal more robust, I thinly sliced gold potatoes, tossed them in oil, and put them around the edge of the sheet to cook with the chicken. They soaked up some of the juices, not too much, and also got a little brown and crispy. Highly recommend!
Fran
Won't peeled garlic cloves burn in 40 minutes at 425?
AW
Can you use chicken breasts , bone in, skin on ? Adjust cooking temp or time?
Alyson
Only used two chicken quarters but kept everything else the same. Used pitted castelvetrano olives, lacinato kale, and apple cider vinegar. Delicious!
rosalie
yes, but there won't be as much pan juice to cook the greens (because of the lack fat in the switch from dark meat)
Theresa Fox
Used one fat wedge of preserved lemons I put away last fall. Chopped it up and slivered the garlic, putting both under the skin of the chicken. Used 1 tablespoon preserved lemon brine and a shot of rice wine vinegar on the greens when tossing them in the pan juices. Used entire container (5oz.) of baby kale. Delicious.
Tanya
When I try this, I'm going to not peel the garlic and I'm going to put some of them under the chicken, the way I do in a similar recipe. That should do the trick.
NSTAR
Garlic did burn but still delish nonetheless.
judys
This is great! I used 6 bone-in thighs, 1 T. Penzy’s sweet curry powder and 1t. salt in the marinade. Put garlic cloves under the chicken. Sliced (not too thin) a large russet potato, tossed in the bowl with the marinade, adding a little more oil to coat well. Put potatoes around chicken. Everything cooked perfectly, garlic did not burn. Rested chicken and potatoes while kale cooked about 10 minutes. I will make this again.
Don Conger
The chicken gets removed from the pan prior to roasting the greens. First part of Step 4.
Eve
This is a keeper! Used 3 legs, cut salt to 1Tbsp but otherwise followed given proportions. Added potatoes as per one of the suggestions, sliced 1/4”, tossed them in remaining spices and cooked with chicken. Left them to cook with greens. I used spicy lettuces and radish leaves for the braised greens. Next time will double greens and potatoes. Really good!
margot
Use bone in thighs. Easier to handle
Francesca
The chicken was tasty, but the greens and olives came out bitter and far too salty. Not sure how others got a better result. It definitely needs something more to make it a proper meal. I made it with orzo, which was fine, but I like the suggestions of roasting potatoes alongside the chicken.
Sophy
If you have crystal rather than flaky kosher salt, cut the salt in half.
Nanette
This was very good! I used 8 thighs, doubled the curry & oil & tossed them in a big bowl. Quartered 24 oz of baby red potatoes and tossed them in the leftover curry & oil. Baked for 50 min. The chicken skin was crispy & potatoes browned. Added a lb of lacinato kale & beet greens to the pan. After tossing all the greens in the chicken juice, they wilted to a doable layer. Baked for 5 min, took the greens out & retossed them, cook about another 4 min. Perfect! My hubby & I loved it this recipe.
Betsy
Is in our regular rotation. After making it a few times I add the garlic as whole cloves about 15 minutes before I take the chicken out. I add a sliced Honey sweet onion nestled around the chicken and add them into the finished kale. I skip the olives as I don’t find they do much and the dish is amazing without them.
Robin
Followed this exactly other than I used thighs instead of legs. Great recipe!!!
A2
I broke down a whole chicken- also I didn’t have olives or apple cider vinegar on hand, so I used preserved lemon rinds and watered down some of that brine. It was delicious!
Marianne Brown
Excellent. Used mixed cooking greens, sugar, and vinegar because bread and butter pickles are rare in Panama. One pan, served with rice. Went well with everyone
Cyndi
My kale did not cook down enough. It got crispy but not soft enough?
Jake Ahz
Aren't chicken thighs cooked to 175, not 165?
judys
This is great! I used 6 bone-in thighs, 1 T. Penzy’s sweet curry powder and 1t. salt in the marinade. Put garlic cloves under the chicken. Sliced (not too thin) a large russet potato, tossed in the bowl with the marinade, adding a little more oil to coat well. Put potatoes around chicken. Everything cooked perfectly, garlic did not burn. Rested chicken and potatoes while kale cooked about 10 minutes. I will make this again.
Amanda
This recipe was great! Used chicken thighs instead of quarters (because Costco). 30 minutes marinating in the refrigerator while the oven preheats seemed to be helpful if you have the time. Tuck the garlic under the skin to avoid burning the cloves.
Betsy
I added onions to roast with the chicken. I worried the garlic cloves would burn and thus come out bitter, so I added them 20 minutes into the cooking time. When the chicken was done, I tossed the kale with the onions and garlic and apple cider. This was a fantastic dish.
me
We used chicken breasts and heavily coated them in the spice mix. I added a little olive oil and sliced peppers to the greens mix before cooking. Delicious!
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