Roasted Chicken Quarters Over Warm Winter Salad Wit

Name: Roasted Chicken Quarters Over Warm Winter Salad With Bagna Cauda Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken and Salad; 4 chicken quarters, skin on; 1 cup whole brussel sprout leaves, washed; 2 sprigs rosemary, minced finely; 2 tablespoons olive oil; salt and pepper; 1 bunch curly kale, ribs removed and roughly torn; 1.5 pounds brussel sprouts, washed and split down the middle; 1 cup grated parmesan (reggiano preferred); Bagna Cauda Vinaigrette; 4 anchovy fillets, chopped finely; 8 cloves of garlic, smashed and minced; 1 teaspoon crushed red chili flakes; zest and juice of 1 lemon; .25 cups champagne vinegar; .75 cups olive oil; salt and pepper

Servings: persons

Chicken and Salad
4 chicken quarters, skin on
1 cup whole brussel sprout leaves, washed
2 sprigs rosemary, minced finely
2 tablespoons olive oil
salt and pepper
1 bunch curly kale, ribs removed and roughly torn
1.5 pounds brussel sprouts, washed and split down the middle
1 cup grated parmesan (reggiano preferred)
Bagna Cauda Vinaigrette
4 anchovy fillets, chopped finely
8 cloves of garlic, smashed and minced
1 teaspoon crushed red chili flakes
zest and juice of 1 lemon
.25 cups champagne vinegar
.75 cups olive oil
salt and pepper

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.
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.
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.
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.
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.
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.
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.

764

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Chicken and Salad, 4 chicken quarters, skin on, 1 cup whole brussel sprout leaves, washed, 2 sprigs rosemary, minced finely, and more.

Yes, Roasted Chicken Quarters Over Warm Winter Salad With Bagna Cauda Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Chicken Quarters Over Warm Winter Salad With Bagna Cauda Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions