Roast Chicken Legs with Braised Kale and White Beans
Whole chicken legs might be my favorite cut of chicken to roast, as you get the crispy skin and lots of tender meat plus they make for a beautiful presentation.
Preheat oven to 400ºF (200ºC). Arrange lemons in an even single layer on a parchment paper-lined baking sheet.
Use your fingers to separate the chicken skin from the meat. Slide the slices of butter under the skin. Rub each of the chicken legs with olive oil and season with salt and pepper then arrange on top of the lemon slices.
Roast until the skin is crispy and the meat has cooked through entirely, about 40 minutes. Remove from the oven and let rest for 5 minutes.
For the braised kale and white beans:
Heat a large high-edged sauteuse pan over medium heat, add the olive oil and heat through (may have to work in two batches depending on the size of the pan).
Add the garlic and sauté until fragrant, about 10 seconds then add the kale and toss to coat in the oil. Sauté, stirring occasionally until the kale has wilted.
Lower the heat to medium-low then add the chicken stock and white beans and simmer until the kale is tender and most of the stock has evaporated, about 15 minutes.
For serving:
Divide the kale and white bean mixture among shallow pasta bowls and top with a leg of chicken. Top each with Parmesan cheese and serve immediately, warm.