But I can never seem to walk away from the box without just one more recipe from the New York Times, there’s another option below for using up those greens. I’ll probably make it next week! I just bought new sheet pans after using mine for more than 20 years. I deserved some shiny new kitchen equipment. The old ones won’t get tossed aside, but the shiny new ones are what I thought I needed for all these sheet pan dishes that are a thing these days.
Ingredients:
3 tablespoons extra-virgin olive oil, plus for drizzling 6 garlic cloves 1 1/2tablespoons curry powder 2 teaspoons kosher salt, plus more for finishing 1 teaspoon black pepper 1/4 teaspoon red-pepper flakes 4 bone-in, skin-on chicken leg quarters (2½ to 3 pounds) 10 ounces chopped fresh kale leaves or other braising greens (about 6 packed cups) 1/2 cup pitted or unpitted green olives (optional) 2 tablespoons bread-and-butter pickle brine or apple cider vinegar
Preparation:
Heat the oven to 425 degrees and line a large baking sheet with parchment paper.
In a large bowl or heavy-duty resealable plastic bag, combine 3 tablespoons olive oil with the garlic, curry powder, salt, pepper and red-pepper flakes. Add chicken and toss well to coat. (If time allows, you can refrigerate the chicken in the marinade overnight, for deeper flavor.) Add one more tablespoon of oil if the chicken is lean or on the small side.
Transfer to the prepared baking sheet, laying the chicken legs skin-side up and scattering the garlic among them. Roast until golden brown and just cooked through, 30 to 40 minutes, turning the pan front to back once about halfway through cooking for even browning. (An instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees.)
Transfer the chicken to a platter or four plates to rest. Add the greens, olives (if using) and brine to the baking sheet; toss to coat in the cooking juices, then roast until wilted, bright green and slightly crispy on some of the edges, 5 minutes. Taste and season with more salt, if needed.
Serve the greens with the chicken, scraping any excess juices from the pan to drizzle over the top.