Roasted Chicken Dinner with Potatoes and Artichokes on a Bed of Crispy Kale

Ingredients

• 10 ounce artichoke hearts frozen thawed halved drained canned
• 1.5 pounds baby potatoes 
• 1 Handful bay leaves fresh
• 1 cup cooking wine dry white
• 4 servings evoo for liberal drizzling
• 4 sprigs rosemary fresh chopped
• 1 head garlic separated crushed
• 1 bunch dinosaur kale black stemmed
• 1  optional: lemon sliced
• 4 servings nutmeg freshly grated
• 2  onions with the root ends attached small to medium cut into thin wedges
• 4 servings sea salt and pepper black freshly ground
• 1  skin-on whole bone-in quartered separate the breast and then cut each piece in half crosswise
• 4  skin-on bone-in
• 4  skin-on bone-in

Equipment

• frying pan
• baking sheet
• oven
• wire rack
• baking pan
• roasting pan
• broiler

Directions

1. Drizzle the chicken with EVOO and liberally sprinkle with sea salt and pepper.
2. In a roasting pan or baking dish, combine the potatoes, rosemary, onions, bay leaves, artichokes, garlic and lemons.
3. Drizzle with about 1/4 cup EVOO, season with salt and pepper and toss to coat. Arrange the chicken on top of the vegetables.
4. Position the rack on the center of the oven and preheat the oven to 350 degrees F.
5. Roast the chicken and vegetables for 45 minutes. Turn on the broiler and douse the pan with the wine. Broil until crispy and brown, 12 to 15 minutes.
6. Remove from the oven.
7. Dress the kale very lightly with about 1 tablespoon EVOO and season with salt, pepper and a few gratings of nutmeg.
8. Spread the kale on a wire rack set over a baking sheet. Broil until very crispy, about 10 minutes.
9. Divide the kale among plates and top with the chicken and vegetables.