Herb-Roasted Chicken With Braised Greens

By mirelsonp

Ingredients

• 3 tablespoons chopped mixed fresh herbs (such as rosemary, thyme, sage and parsley
• 1 tablespoon dijon mustard
• 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

Details

Servings 4

Preparation

Step 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.

Preheat oven to 450F. 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.