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Chicky Chicky Bread Bread

Chris ★★★★★★★★☆☆ 8/10 Morgan not yet rated
dinnerchickenone-panhearty
Servings4
Prep time20 min (plus 1 hour or overnight marinating)
Cook time50 min
Per serving580 cal · 42g p · 35g c · 30g f
SourceCookbook: More Is More by Molly Baz

Ingredients

Produce

  • 2 garlic heads
  • 8 small shallots
  • 2 large bunches of kale, collard greens, or chard
  • 1 lemon

Dairy

  • 1 cup plain whole-milk yogurt (not Greek)

Protein

  • 4 bone-in, skin-on chicken legs (leg-thigh combos, about 2 1/2 lbs)

Pantry

  • 2 tbsp mild chile flakes (guajillo or gochugaru), or 2 tsp red pepper flakes
  • 1 tbsp fennel seeds
  • 3/4 tsp ground cinnamon
  • 5 tbsp extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 4 (1-inch-thick) slices stale sturdy bread (the staler, the better)

Special Equipment

  • Blender

Instructions

  1. Marinate the chicken: In a blender, combine chile flakes, fennel seeds, and cinnamon. Blend on high until finely ground. Add yogurt, 2 tbsp olive oil, 8 garlic cloves (from one head), 2 1/2 tbsp salt, and blend until smooth. (Alternatively, crush the spices, finely grate the garlic, and whisk together with the yogurt, olive oil, and salt.) Place chicken legs in a large baking dish or sealable bag. Pour chile yogurt all over the chicken and let sit at room temp for 1 hour, or up to overnight in the fridge.
  2. Prep your veg and bread: Position a rack in the center of the oven. Preheat to 450°F. Peel shallots and cut in half through the root end (quarter if large). Cut the remaining whole garlic head in half crosswise. Cut or tear 2 bunches of kale into 3-inch pieces (discard tough center stalks). Place the shallots, halved garlic head, and 4 slices stale bread in a clean 9x13-inch baking dish.
  3. Roast the chicken: Generously drizzle everything with olive oil and season with kosher salt and black pepper, turning to coat the bread and nestling the aromatics around the bread. Arrange chicken legs on top of the bread and aromatics. Roast until the skin is golden brown and very crispy underneath, 30 to 35 minutes. Using tongs, move chicken to a plate momentarily, flip the bread slices over and rearrange the aromatics. Return chicken to the bread and continue to roast until skin is crisp and deeply browned, 15 to 10 minutes more. Transfer chicken and bread to a plate or cutting board, leaving the shallots and garlic behind.
  4. Add the greens and finish: Stir the greens into the baking dish with the shallots. Add olive oil, season with salt and pepper. Return to the oven. Stir once halfway through, until greens are wilted and tender, 5 to 7 minutes. (If drippings at the bottom of the pan are burning, add a couple tablespoons of water to loosen.) Squeeze juice of 1 lemon over the greens, chicken, and bread. Divide greens, shallots, and bread among serving bowls. Top each bowl with a chicken leg and spoon the roasted garlic alongside for schmearing on the bread.

Notes