Chicken with polenta and kale chips

Ingredients:

• 1 tbsp extra-virgin olive oil + extra for greasing
• 8 chicken thighs with skin and bones (1.2 kg)
• 6 cloves garlic, minced
• 2 tbsp chopped fresh sage
• 1 bunch kale, cut into large chunks (about 10 cups)
• 1 cup quick-cooking polenta
• 1/4 tbsp. grated parmesan
• 2 tablespoons unsalted butter

Preparation:

1. Preheat oven to 450°F (245°C). Lightly grease two rimmed baking sheets with olive oil. On one sheet, toss the chicken with the garlic and sage; sprinkle with 1/4 teaspoon salt and freshly ground black pepper. On the other sheet, toss the kale with the olive oil and 1/2 teaspoon salt.
2. Bake the chicken skin-side up until cooked through and the skin is golden brown and crispy, about 30 minutes. Meanwhile, roast the cabbage, stirring halfway through, until golden brown and crispy around the edges, 15 to 17 minutes.
3. Meanwhile, bring 5 cups of water to a boil in a saucepan; add 1 teaspoon of salt. Gradually stir in the polenta. Reduce heat to medium and cook, stirring, until the polenta thickens, 6-8 minutes. Stir in the Parmesan cheese and butter. Serve the chicken with the cabbage and polenta.