- 6 free-range chicken breasts, skin on and bone in
- 6 unpeeled baby onions, halved
- 3 T olive oil
- 2 t sea salt
- 2 cups verjuice
- 2 cloves garlic, smashed
- 100 g butter
- 100 g kale
- 1 lemon, zested
- 6 sprigs thyme, leaves picked
- 100 g panko crumbs
Preheat the oven to 180°C. Place the chicken into an ovenproof dish with the baby onions, drizzle with 1 T olive oil and sprinkle over 1 t salt. Rub the salt and oil into the skin. Pour over the verjuice and add the garlic. Roast for 50 minutes, or until golden and cooked through. Strain the verjuice into a saucepan and simmer for 15 minutes. Stir 50 g butter through the reduced sauce to serve with the chicken.
Place the kale, remaining olive oil and salt into a bowl and toss well. Arrange on a baking tray and bake for 10 minutes. Remove once crisp but before it browns. Serve immediately.
Melt the remaining butter in a pan, add the lemon zest, thyme and panko crumbs. Toast until lightly browned and season to taste. Serve topped with the chicken, sweet onions and crunchy kale chips.
Cook’s note: Time tip: Prep the chicken in the roasting dish in the morning so that it’s ready to pop into the oven in the evening. Make the chicken go further by serving it with creamy mashed potatoes.