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Roasted Lemon-Rosemary Chicken and Winter Green Stems

Christine Gallary
  • minutes
  • Serves 4 to 6

INGREDIENTS

3

lbs Chicken pieces, bone-in

2 cloves

Garlic

1

Lemon, medium

1 tsp

Kosher salt

2 tbsp

Olive oil

Stems from 2 to 3 bunches kale, collard greens, or Swiss chard

3

sprigs Plus 1 teaspoon finely chopped fresh rosemary leaves