Thyme-Roasted Chicken with Blue Cheese, Hazelnuts, and Creamed Kale
Here's a cheesy spin on a classic roast chicken recipe that has our mouths watering.
But because chicken on its own is rather plain, this one is gussied up with lemon and herbs. Then it's finished with smattering of toasted hazelnuts, blue cheese, and pan gravy. If you're lucky enough to get your hands on a wedge of Wisconsin's Dunbarton Blue, a blue-veined cheddar with Parmesan nuttiness and blue cheese pungency, use it in place of standard blue. Don't want to go to the trouble? The creamier, readily available standby works just fine.