Preheat oven to 400 F.
Chop 1 garlic clove.
Remove kale leaves from stems. Discard stems and roughly chop leaves.
To prepare the Parsley Marinade place the following in a blender: ½ cup olive oil, large handful fresh parsley, 2 whole cloves peeled garlic, juice of 2 lemons (~2T), 1 T salt and fresh ground pepper to taste.
Blend until just smooth. Marinate chicken for 1 hour up to 24 hours (in fridge).
Remove from marinade and place in single layer in baking pan.
Roast chicken uncovered for 45-55 min.
During final 5 minutes of cooking, heat 1 tsp olive oil in a large sauté pan & cook kale and garlic for 3-5 min, top w/ crumbled goat cheese (optional).