Roasted Chicken with Kale and Tomato Panzanella (1)
2 cloves garlic, thinly sliced (1 tablespoon)
1/2 loaf rustic bread, cut into 1-inch pieces (5 cups)
2 tablespoons grated Parmesan, plus more for serving
12 ounces cherry tomatoes (2 1⁄4 cups)
5 tablespoons extra-virgin olive oil, plus more for drizzling
— Kosher salt and freshly ground pepper
3 pounds bone-in, skin-on chicken thighs and drumsticks, patted dry
4 thyme sprigs
1 bunch lacinato kale (about 8 ounces)
Preheat oven to 425 degrees, 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.