Lemon chicken with artichokes and kale recipe

Ingredients

• 1 (6-oz) bunch lacinato kale, stemmed and torn into large pieces
• 3 Tbsp olive oil, divided
• 4 (5-oz) skinless, boneless chicken breasts
• ½ tsp black pepper
• ¼ tsp kosher salt
• 2 (9-oz) pkg frozen artichokes, thawed and patted dry
• 1 lemon, cut into quarters
• 1 Tbsp chopped fresh thyme, divided
• 2 oz Parmigiano-Reggiano cheese, finely grated (about ½ cup)
• ¼ tsp crushed red pepper

1. Preheat broiler to high with oven rack in top position. Place a rimmed baking sheet in oven (do not remove pan while oven preheats).
2. Combine kale and 1 tablespoon oil in a bowl; massage leaves with your hands until slightly wilted.
3. Sprinkle chicken with black pepper and salt. Carefully remove pan from oven. Add 1 tablespoon oil to pan; tilt pan to coat. Add chicken to pan; broil 5 minutes. Add artichokes and lemon quarters to pan. Drizzle with remaining 1 tablespoon oil, and sprinkle with 1½ teaspoons thyme. Broil until chicken is done, 10 to 12 minutes. Place chicken on a cutting board. Add kale mixture to the pan, and broil until kale is frizzled and edges are crisp, 3 to 5 minutes.
4. Return chicken to pan; sprinkle with remaining 1½ teaspoons thyme, cheese, and red pepper. Squeeze lemon quarters over chicken and vegetables.