Kale Chips and Roasted Chicken Legs with Parmesan
Kale Chips and Roasted Chicken Legs with Parmesan
Ingredients
- 6 cups (1.5 litres) kale leaves torn into large pieces, stems removed
- 2 tablespoons (30 ml) olive oil
- Salt and pepper
- 1/4 cup (60 ml) grated Parmigiano-Reggiano cheese
- 2 tablespoons (30 ml) breadcrumbs
- 1 teaspoon (5 ml) dried thyme
- 1/4 teaspoon (1 ml) crushed red pepper flakes
- 6 chicken legs, skin removed
- 2 tablespoons (30 ml) olive oil
Instructions
- With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.
Kale Chips and Roasted Chicken Legs with Parmesan