Step 1

Heat the oven to 475°F with a rack in the middle position. In a small bowl, stir together 1 tablespoon salt and 1 teaspoon pepper. Loosen the skin from the meat on the breast and thighs of the chicken. Slip the thyme sprigs under the skin. Sprinkle the salt-pepper mixture all over the chicken and in the cavity; set aside.

Step 2

In a 12-inch oven-safe skillet over medium-high, heat ¼ cup oil until shimmering. Add the bread and cook, stirring occasionally, until golden brown, 3 to 5 minutes. Transfer to a large bowl, then toss in the raisins and ¼ cup water; set aside.

Step 3

In the same skillet over medium, heat the remaining 1 teaspoon oil until shimmering. Place the chicken breast up in the skillet and transfer to the oven; roast for 15 minutes.

Step 4

Remove the skillet from the oven (the handle will be hot). Using tongs, flip the chicken breast down, then roast for another 15 minutes. Remove the skillet from the oven once again and transfer the chicken to a large plate. Add the bread mixture to the skillet and toss to combine with any pan drippings. Set the chicken breast up on top of the bread. Roast until golden brown and the thickest part of the breast reaches 160°F, another 12 to 18 minutes.

Step 5

Remove the skillet from the oven. Tilt the chicken so the juices run out of the cavity and into the skillet, then transfer the chicken to a cutting board. Let rest for 10 minutes.

Step 6

Meanwhile, add the kale and peppers plus their brine to the skillet; toss with the bread. Taste and season with salt and pepper, then transfer to a platter. Carve the chicken, removing and discarding the thyme sprigs, and place the pieces on top of the salad. Drizzle with the accumulated juices.