Roasted Chicken with Polenta and Kale Chips
Ingredients
- 1 tablespoon extra-virgin olive oil, plus more for brushing
- 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds)
- 6 cloves garlic, chopped
- 2 tablespoons chopped fresh sage
- Kosher salt and freshly ground pepper
- 1 bunch kale, cut into large pieces (about 10 cups)
- 1 cup quick-cooking polenta
- 1/4 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
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