Thyme-Roasted Chicken With Blue Cheese, Hazelnuts And Creamed Kale Recipe Recipe

Name: Thyme-Roasted Chicken With Blue Cheese, Hazelnuts And Creamed Kale Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large whole chicken (5 to 6 pounds total); 2 tablespoons olive oil; Kosher salt and freshly ground black pepper; 2 tablespoons minced fresh thyme; 1 tablespoon grated zest and 2 tablespoons juice from 1 lemon; 2 pounds kale, tough stalks removed; 1 small white onion, minced (about 3/4 cup); 1 medium garlic clove, minced (about 1 teaspoon); 1 cup heavy cream; 1 teaspoon onion powder; 1/8 teaspoon crushed red pepper flakes; 1/4 cup grated Parmesan; 1/2 cup dry white wine; 1 cup homemade or store-bought low sodium chicken broth; 6 tablespoons unsalted butter, divided; 2 ounces crumbled blue cheese; 1/4 cup chopped hazelnuts, lightly toasted

Servings: persons

1 large whole chicken (5 to 6 pounds total)
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons minced fresh thyme
1 tablespoon grated zest and 2 tablespoons juice from 1 lemon
2 pounds kale, tough stalks removed
1 small white onion, minced (about 3/4 cup)
1 medium garlic clove, minced (about 1 teaspoon)
1 cup heavy cream
1 teaspoon onion powder
1/8 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan
1/2 cup dry white wine
1 cup homemade or store-bought low sodium chicken broth
6 tablespoons unsalted butter, divided
2 ounces crumbled blue cheese
1/4 cup chopped hazelnuts, lightly toasted

1
Adjust oven rack to lower-middle position and preheat oven to 400u00b0F. Brush the outside of chicken with olive oil. Season with salt, pepper, thyme and lemon zest. Drizzle with lemon juice. Place chicken in a roasting pan and transfer to the oven to cook, basting periodically.
2
While chicken cooks, bring a large pot of salted to a boil. Add kale and cook until barely tender but still bright green, about 3 minutes. Drain kale, rinse under cold water, and cut into ribbons. Melt remaining 4 tablespoons butter in a large skillet over medium heat. Add the onion and garlic cook until softened, 5 to 7 minutes. Add the kale, heavy cream, onion powder, and pepper flakes. Season with salt and pepper. Reduce heat to low and simmer for 4 minutes. Add Parmesan and cook until cream has reduced and thickened, about 1 minute longer. Cover and keep warm while chicken finishes cooking.
3
Chicken is done cooking when a thermometer inserted into thickest part of thigh registers 175u00b0F, 1 to 1 1/2 hours total. Transfer to a cutting board and allow to rest for 15 minutes. Place roasting pan on stove top over medium-high heat and add wine and stock. Bring to a boil, scraping browned bits off of bottom. Lower heat to a simmer and cook until reduced to 1 cup, about 10 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasonings if necessary.
4
Carve chicken, drizzle with sauce, and sprinkle with hazelnuts and blue cheese. Serve immediately with additional gravy and creamed kale.

802

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1 large whole chicken (5 to 6 pounds total), 2 tablespoons olive oil, Kosher salt and freshly ground black pepper, 2 tablespoons minced fresh thyme, and more.

Yes, Thyme-Roasted Chicken With Blue Cheese, Hazelnuts And Creamed Kale Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thyme-Roasted Chicken With Blue Cheese, Hazelnuts And Creamed Kale Recipe

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