Roasted Chicken With Kale And Tomato Panzanella Recipe
Recipe By Martha Stewart
This one-sheet pan recipe is an easy summer dinner of crisp chicken with a panzanella of crusty bread, kale, and cherry tomatoes.
4.1
10 Rating -
Rate
Non Vegdiet
50minstotal
50m.total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Roasted Chicken With Kale And Tomato Panzanella Recipe
- 1/2 Cloves garlic, thinly sliced
- 1/4 inch 1/2 loaf rustic bread, cut into
- 1/2 tablespoon Grated parmesan, plus more for serving
- 3 ounce Cherry tomatoes
- 1.25 tablespoon Extra virgin olive oil, plus more for drizzling kosher salt and freshly ground pepper
- 3/4 pound Bone in, skin on chicken thighs and drumsticks, patted dry
- 1 sprig Thyme
Nutrition
value
value
345
calories per serving
18 g Fat12 g Protein32 g Carbs24 g FiberOther
Current Totals
- Fat18g
- Protein12g
- Carbs32g
- Fiber24g
MacroNutrients
- Carbs32g
- Protein12g
- Fiber24g
Fats
- Fat18g
Vitamins & Minerals
- Calcium181mg
- Iron3mg
- Vitamin A64mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B32mg
- Vitamin B6< 1mg
- Vitamin B9218mcg
- Vitamin B12< 1mcg
- Vitamin C252mg
- Vitamin E4mg
- Copper< 1mcg
- Magnesium139mg
- Manganese2mg
- Phosphorus234mg
- Selenium14mcg
- Zinc1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Martha Stewart