The tuscan kale wilted just as my imagination bloomed. Chicken and anchovies and lemony goodness. —cookbooksareforeveryone
whole large organic chicken breast
bunch of tuscan kale
cloves of garlic…chopped
fresh thyme or savory chopped
salt & pepper
olive oil --two for filing and one for basting
In This Recipe
rough chop the kale add to medium bowl with the juice of one lemon, 6 smashed anchovies, 2 T olive oil, herbs, mustard, salt & pepper. "Massage " it all together.
Loosen the skin of the chicken breast and put as much of the filling as you can under the skin. Put remaining in the cavity and place a lemon half in each end. Tie together with kitchen twine if you have some . Use remaining T of olive oil to moisten the outer skiing. Salt and pepper generously. Allow to sit for a few hours in the fridge and then bring to room temp while oven preheats to 365. Roast uncovered for 35 minutes. bast a few times with juices and then cover and continue to roast for another 35 minutes. Let it rest for a few minute then carve…..yum.