This is a great one pan Sunday Dinner. The crispy Chickpeas and kale are wonderful!
- 1 whole chicken, patted dry
- 1 tbsp salt
- 1 tbsp Pepper
- 1 bunch Rosemary, thyme and sage
- 1 Meyer lemon
- 1 1/2 c Chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1/2 tsp sweet paprika
- 1/2 tsp smoked paprika
- 6 c baby kale
Season the chicken with salt and pepper and let rest in fridge for at least 1 hour.
Preheat over to 450.
Place the chicken breast side on a large rimmed pan. Stuff the herbs in the cavity and tie the legs. Roast for 30 minutes.
Bring a pot of salted water to a boil. Slice lemon in half lengthwise and slice into thin triangles. Blanch for 1 minute then remove to a paper towel.
In a small bowl combine lemons, Chickpeas, 2 tbsp olive oil, paprika and pinch of salt, toss to combine. Add to the chicken and roast for 20 – 30 minutes longer until chicken is cooked.
Remove chicken and carve it. Stir kale in with Chickpeas and stir to wilt.