Sheet-Pan Roast Chicken With Tangy Greens Recipe (2024)

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!

Won't peeled garlic cloves burn in 40 minutes at 425?

Can you use chicken breasts , bone in, skin on ? Adjust cooking temp or time?

Only used two chicken quarters but kept everything else the same. Used pitted castelvetrano olives, lacinato kale, and apple cider vinegar. Delicious!

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)

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.

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.

The chicken gets removed from the pan prior to roasting the greens. First part of Step 4.

Garlic did burn but still delish nonetheless.

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.

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.

Followed this exactly other than I used thighs instead of legs. Great recipe!!!

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!

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

My kale did not cook down enough. It got crispy but not soft enough?

Aren't chicken thighs cooked to 175, not 165?

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.

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.

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.

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!

Delicious and easy to prep ahead for guests!Served with yellow Carolina rice with ~teaspoon per cup diced pickled banana peppers.Peeled up the skin with a knife and made sure to rub the marinade (and a smidge of bacon fat) underneath.To the greens added a sprinkling of peppadew drops after cooking to brighten the color and flavor.

Super easy & very tasty, tho those sensitive to salt should beware! I think about half the salt indicated should suffice. I put chopped garlic right in the marinade, so didn’t have to worry about cloves later on; indeed, not sure how anyone gets much garlic flavor out of the other method. I used a bag of TJ’s Cruciferous Crunch and Castelvetrano olives. Next time will try just with greens alone, but the olives were lovely — added a nice tang without adding any more unneeded saltiness.

Anyone tried this for a vegetarian (coming to dine soon!)? Maybe marinate some tempeh with the chicken? And how about calamata olives (my fav)?

I loved this so much, it’s easy and tasty and fast. Only issue I had was coating the chicken evenly in the marinade, I felt like I wasted a lot of it because it sticks to inside of the bag I used to toss the chicken in it. Next time going to coat in a shallow dish or something. In spite of feeling like I wasted marinade the chicken was well coated regardless and the cooking juices that I tossed the kale in (plus the pickle brine and olives) had a lot of flavor too. Pickle brine enhanced it.