This savory Citrus Roasted Chicken perfectly complements the warmth of this creamy Tuscan Kale Soup. An easy weeknight dinner meal on a cold night.
As I was thinking of recipe ideas I realized something this is the first recipe I’m sharing with any meat in them! Now, while I respect the vegetarian and vegan lifestyles, I do in fact eat meat and wanted to share one of my favorite ways to prepare chicken.
Growing up, we always had some form of meat on the table (my brothers and dad are BIG eaters ) and one of my mom’s go-to ways for cooking chicken was roasting it with slices of lemon wedged between each piece. Now, with a family of my own, I find myself turning to roasted chicken as my “fail-safe” for an awesome dinner.
My version of her classic recipe, is this roasted bone-in chicken marinated with citrus, garlic, and lots and lots of herbs. When I say this is some of the best chicken I’ve ever had, I mean it. It’s incredible. And what makes it even better is that it transports me back to my childhood. I love it when food does that.
And, of course, the chicken is paired with an equally delectable soup! It’s a coconut-milk-based broth with italian chicken sausage, cannellini beans, red potatoes, and red kale.
I ate two bowls full yesterday, and then did the same today. It has such a nice kick from the sausage and red pepper flakes, and a heartiness from the potatoes and beans. I just can’t do it justice. You need to try it for yourselves!
Now, I’m curious, what are some of your favorite soups? I’m on the hunt for some soup inspiration and would love to hear what recipes you swear by!
Citrus Roasted Chicken with Tuscan Kale Soup
This savory Citrus Roasted Chicken perfectly complements the warmth of this creamy Tuscan Kale Soup. An easy weeknight dinner meal on a cold night.
Ingredients
Roasted Chicken
- 1/4 cup olive oil
- 3 tbs fresh lemon juice (1 lemon)
- Zest of 1 lemon
- 4 1/2 tbs fresh orange juice (1 orange)
- Zest of 1 orange
- 1 tsp red pepper flakes
- 1 tsp paprika
- 1 tsp salt
- 3 lbs bone-in chicken (6 pieces, I used two breasts and four drumsticks)
- 1 lemon, sliced
- 1 orange, sliced
- 1 sprig rosemary
- 3 sprigs thyme
Tuscan Kale Soup
- 1 tbs olive oil
- 2 cups italian chicken sausage, sliced or tear with hands
- 13.5 oz can light coconut milk
- 4 cups chicken broth
- 4 1/4 cups almond milk, divided
- 1 yellow onion, diced
- 15.5 oz can of Cannellini beans
- 4 red potatoes, thinly sliced
- 1 tsp red pepper flakes
- 1 tsp kosher salt
- 1/4 cup corn starch
- 2 cups kale, chopped
Instructions
- In a bowl, combine the olive oil, juice and zest of one orange and one lemon, red pepper flakes, paprika, and salt and mix together. Add the chicken and coat well. Set aside for at least 20 minutes.
- While the chicken is marinating start on the soup, heat olive oil in a large pot or dutch oven over medium heat, then add the chicken sausage and cook until browned (about 4 minutes).
- Then, add the coconut milk, chicken broth, 4 cups almond milk, onion, beans, potatoes, red pepper flakes and salt. Bring to a boil, then reduce to a simmer. Continue to cook about 15 – 20 minutes longer until potatoes are very soft
- Preheat the oven to 400°F.
- To thicken the broth, in a small container (with a lid) add the cornstarch and add about 1/4 cup of almond milk. Close the lid and shake vigorously until well combined. Add to the soup and stir 1-2 minutes.
- Remove the soup from heat and add the chopped kale right before serving.
- In a roasting pan, add the chicken along with the marinade then layer the slices of both the lemon and orange around the chicken then top with sprigs of rosemary and thyme.
- Place in the oven on the second highest rack and roast for about 45-50 minutes or until the chicken is cooked and skin is golden brown.
Notes
Use spicy or mild italian chicken sausage
Try these soup recipes next:
