Name: White House Garden Herb-Roasted Chicken with Braised Greens
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 servings
Ingredients: 3 tablespoons chopped mixed fresh herbs (such as rosemary, thyme, sage and parsley); 1 tablespoon dijon mustard; 2 tablespoons extra-virgin olive oil; 1 3-to-4 pound chicken, quartered; Salt and pepper; 2 slices bacon, diced; 1 large red onion, diced; 2 bunches kale, collard or mustard greens (a mix also works well), stemmed and torn; 3/4 cup chicken stock

Directions

Mix the herbs, mustard and olive oil in a nonreactive baking dish. Add the chicken, season with salt and pepper and turn to coat evenly. Cover and marinate in the refrigerator at least 1 hour or overnight.
Preheat the oven to 450 degrees F. Place the chicken on a foil-lined baking sheet and roast until the meat is cooked through and the skin is crisp, 30 to 40 minutes.
Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes. Add the onion and cook until translucent, 6 to 7 minutes. Add the greens, in batches, and saute until wilted, about 4 minutes. Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes. Season with salt and pepper and serve with the chicken.