Recipe courtesy of Michelle Obama
From:
Food Network Magazine
White House Garden Herb-Roasted Chicken with Braised Greens
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 747
- Total Fat
- 54
- Saturated Fat
- 15
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 55
- Cholesterol
- 213
- Sodium
- 1249
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
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.