Seared Chicken & Roasted Potatoes with Kale Salad & Creamy Calabrian Dressing

Seared Chicken & Roasted Potatoes

with Kale Salad & Creamy Calabrian Dressing

30 MIN
2 Servings
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From the Test Kitchen

To accompany chicken and golden roasted potatoes, you’ll make an easy, flavorful salad by massaging kale (which helps turn its hearty texture deliciously tender), then marinating it in a creamy, garlicky dressing spiced with Calabrian chile paste.

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  • Nutrition
    PER SERVING
  • Calories
    710 Cals (est.)
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fresh
ingredients
Seared Chicken & Roasted Potatoes with Kale Salad & Creamy Calabrian Dressing
Title
time-saving
tips & techniques
Russet Potatoes
How To: Separate Leafy Greens from the Stems
Garlic
Kale
Labneh Cheese
How To: Peel Garlic
Red Wine Vinegar
Italian Seasoning
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then thinly slice crosswise. Place on a sheet pan; drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the potatoes roast, if necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place the sliced kale in a large bowl; drizzle with 2 tablespoons of olive oil and season with salt and pepper. Using your hands, massage the kale until slightly softened. 

Marinate the kale:
3 Marinate the kale:

While the potatoes continue to roast, in a bowl, combine the labneh, up to half the garlic paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Transfer to the bowl of massaged kale; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Cook the chicken:
4 Cook the chicken:

While the kale marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. 

Make the vinaigrette & serve your dish:
5 Make the vinaigrette & serve your dish:

While the chicken cooks, in a bowl, whisk together the vinegar, 1 tablespoon of olive oil, and as much of the remaining garlic paste as you’d like. Season with salt and pepper. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted potatoes and marinated kale on the side. Top the chicken and potatoes with the vinaigrette. Enjoy!

Tips from Home Chefs

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Seared Chicken & Roasted Potatoes

Prepare & roast the potatoes:
1 Prepare & roast the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise, then thinly slice crosswise. Place on a sheet pan; drizzle with olive oil and season with salt, pepper, and the Italian seasoning. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until browned and tender when pierced with a fork. Remove from the oven. 

2 Prepare the remaining ingredients:

While the potatoes roast, if necessary, peel 1 clove of garlic. Finely chop the clove; using the flat side of your knife, smash until it resembles a paste (or use a zester). Separate the kale leaves from the stems; discard the stems, then thinly slice the leaves. Place the sliced kale in a large bowl; drizzle with 2 tablespoons of olive oil and season with salt and pepper. Using your hands, massage the kale until slightly softened. 

Prepare the remaining ingredients:
Marinate the kale:
3 Marinate the kale:

While the potatoes continue to roast, in a bowl, combine the labneh, up to half the garlic paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Transfer to the bowl of massaged kale; stir to thoroughly coat. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

4 Cook the chicken:

While the kale marinates, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken; cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board. 

Cook the chicken:
Make the vinaigrette & serve your dish:
5 Make the vinaigrette & serve your dish:

While the chicken cooks, in a bowl, whisk together the vinegar, 1 tablespoon of olive oil, and as much of the remaining garlic paste as you’d like. Season with salt and pepper. Slice the cooked chicken crosswise. Serve the sliced chicken with the roasted potatoes and marinated kale on the side. Top the chicken and potatoes with the vinaigrette. Enjoy!

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