Crunchy Garlic Chicken with Roasted Potatoes and Warm Kale-White Bean Salad

Make it

Instructions

1. 01

   Set up the oven and prepare the ingredients

   Position one rack in the upper third and one rack in the lower third of the oven. Heat the oven to 425°F / 220°C. Line a large rimmed baking sheet with parchment paper and set a wire rack over a second rimmed baking sheet. Rinse, dry, and trim 340 g broccoli, then cut it into bite-size florets. Scrub 680 g Yukon Gold potato and cut it into 2 cm chunks. Peel and finely grate 3 cloves garlic clove; set half aside for the chicken coating and half aside for the salad dressing. Pat 680 g boneless skinless chicken breast thoroughly dry with paper towels, then, on a clean cutting board, slice each breast horizontally into two even cutlets. Wash hands, knife, board, and work surface with hot soapy water after handling the chicken. | Why: Even-sized vegetables and cutlets cook at the same rate, while drying the chicken helps its coating turn crisp.

2. 02

   Roast the potatoes and vegetables

   On the parchment-lined sheet, toss the potatoes with 2 tbsp olive oil, 1 tsp kosher salt, and 1/2 tsp black pepper. Spread them cut-side down in one layer and roast on the lower rack for 20 minutes. Carefully stir, add the broccoli, and return the sheet to the lower rack for 12 to 15 minutes, until the potatoes are deeply golden and tender when pierced and the broccoli has browned at the tips. Keep warm. | Why: Starting the potatoes first gives them time to develop crisp, caramelized edges before the quicker-cooking broccoli joins them.

3. 03

   Bread the chicken

   Place 1 egg in a shallow bowl and beat until smooth. In a second shallow bowl, combine 90 g panko breadcrumb, 40 g Parmesan cheese, 1 tsp smoked paprika, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the reserved half of the grated garlic. Dip each chicken cutlet in the egg, allowing excess to drip off, then press both sides into the panko mixture. Arrange the coated cutlets on the wire rack and lightly spray or drizzle them with 1 tbsp olive oil. | Why: A wire rack lets hot air circulate beneath the chicken, and the seasoned panko creates an even, crunchy crust.

4. 04

   Bake the chicken until crisp

   Place the rack-lined sheet on the upper oven rack. Bake for 14 to 18 minutes, rotating the sheet once after 8 minutes, until the coating is deep golden and an instant-read thermometer inserted into the thickest part of a cutlet reads 165°F / 74°C. Remove from the oven and rest the chicken on the rack for 5 minutes. | Why: Rotating promotes even browning, and a brief rest keeps the cooked chicken juicy when sliced.

5. 05

   Dress the warm salad

   While the chicken rests, rinse and drain 425 g cannellini bean. Strip the tough stems from 100 g kale, tear the leaves into small pieces, and place them in a large bowl. Add the beans, the remaining grated portion of 3 cloves garlic clove, 2 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Toss firmly for 1 minute, then fold in the warm roasted broccoli and potatoes so the kale softens slightly. Taste and add a pinch more salt only if needed. | Why: The heat from the vegetables gently wilts the kale and helps the tangy dressing coat the beans and potatoes.

6. 06

   Plate and serve

   Halve 1 lemon into wedges. Divide the warm kale, bean, potato, and broccoli salad among four shallow bowls. Slice the rested chicken crosswise, place it over the salad, and serve immediately with a lemon wedge for squeezing over each portion. | Why: Serving the chicken over the warm salad keeps the crust crisp while the lemon adds a final fresh lift.