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1
Preheat the oven to 400 degrees. Pat the chicken dry and season on both sides with salt and pepper. Sprinkle the rosemary over the skin side of the chicken, patting to adhere.
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2
Heat the oil in an ovenproof or cast iron skillet. When the oil shimmers, place the chicken skin side down in the pan and cook for 6-7 minutes or until the skin is golden and crisp. Flip the chicken over, sprinkle the cup of brussel sprout leaves over the chicken, and roast in the oven for 18-20 minutes or until the chicken is cooked through.
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3
While the chicken is cooking, place the kale into a large mixing bowl and lightly season with salt. Coat your hands with a bit of olive oil and give the kale a good massaging until it looks dark and a bit softer than raw. Set aside.
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4
Shave your brussel sprouts into thin strips by cutting perpendicular to the stem. You should have a little stem nub left over. Place the sprouts on top of the kale and toss to combine. Top with parmesan cheese.
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5
Remove the chicken from the oven and transfer to a platter. Pour roasted leaves and all pan drippings from your skillet over the kale and brussel sprouts. Dress to taste with warm bagna cauda vinaigrette and toss to combine. Top with a chicken quarter and serve immediately.
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6
In a small sauce pan over low heat, warm the oil. Add the garlic, anchovies, and chili flake, stir to combine and allow to meld for about 10 minutes.
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7
Stir in the vinegar, zest, and lemon juice and season to taste with salt and pepper. Turn heat down to low and hold warm until ready to dress your greens.
