Recipe courtesy of Michelle Obama

White House Garden Herb-Roasted Chicken with Braised Greens

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  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 4 servings
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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


  1. 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. 
  2. 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. 
  3. 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.