Roasted Chicken w/ Kale and Tomato Panzanella

Ready in 50 minutes

Serves 4 people

Recipe adapted by Melanie Boldt from Martha Stewart

2 cloves garlic, thinly sliced (1 tablespoon)

½ loaf rustic bread, cut into 1-inch pieces (5 cups)

2 tablespoons grated Parmesan, plus more for serving

12 ounces cherry tomatoes (2 ¼ cups)

5 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

1 Pine View Farms Chicken (fryer sized), cut up, or 8 pieces of chicken breast, thigh, drum or combination of each.

4 thyme sprigs (or 1 tsp dried thyme)

1 bunch kale (about 8 ounces)

Preheat oven to 425 F, with racks in upper and lower thirds. Toss garlic, bread, cheese, and tomatoes with 3 tablespoons oil; season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Rub chicken with remaining 2 tablespoons oil; season with salt and pepper. Place on bread mixture, skin-sides up, along with thyme. Roast in lower third, flipping chicken and bread mixture once, 25 minutes. Meanwhile, remove ribs from kale; tear into 2-inch pieces. Drizzle with oil and season with salt and pepper.
Switch oven to broil; remove thyme from baking sheet. Transfer chicken to a plate. Scatter kale over bread mixture; arrange chicken on top. Broil until chicken skin is golden and crisp, 2 to 4 minutes. Transfer chicken to serving plates; toss bread mixture and serve, with more cheese.