Tom'S Roasted Chicken With Wilted Salad Greens

Name: Tom'S Roasted Chicken With Wilted Salad Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup unsalted butter; 6 pecan halves; 2 fresh basil leaves; 2 tablespoons chopped green onions; 1 1/2 teaspoons honey; 1 (4-pound) whole roasting chicken; 1 lemon, halved; 1 teaspoon salt; 1 teaspoon pepper; 4 thick-cut applewood-smoked bacon slices; 12 garlic cloves, peeled; 2 tomatoes, each cut into 6 slices

Servings: persons

1/4 cup unsalted butter
6 pecan halves
2 fresh basil leaves
2 tablespoons chopped green onions
1 1/2 teaspoons honey
1 (4-pound) whole roasting chicken
1 lemon, halved
1 teaspoon salt
1 teaspoon pepper
4 thick-cut applewood-smoked bacon slices
12 garlic cloves, peeled
2 tomatoes, each cut into 6 slices

1
Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides. Set aside.
2
Remove and discard giblets from chicken cavity; rinse with cold water, and pat dry. Squeeze juice from 1 lemon half evenly over chicken; rub well with squeezed half. Repeat procedure with remaining lemon half for inside cavity. Reserve lemon halves.
3
Loosen and lift skin from chicken breasts with fingers; spread pecan mixture evenly underneath. Carefully replace skin. Sprinkle 1/2 teaspoon salt and 1/2 teaspoon pepper evenly on skin; rub into skin. Sprinkle remaining 1/2 teaspoon salt and 1/2 teaspoon pepper inside cavity; rub into cavity. Place bacon slices evenly over skin of chicken breasts. Insert garlic cloves and reserved lemon halves in cavity of chicken. Place chicken, breast side up, in a 10-inch cast-iron skillet.
4
Bake at 400u00b0 for 20 minutes. Reduce oven temperature to 375u00b0, and bake 55 to 60 minutes or until a meat thermometer inserted into chicken thigh registers 175u00b0. Remove from oven, and let stand at room temperature until thermometer registers 180u00b0.
5
Place 3 tomato slices in center of each of 4 large serving plates; top each evenly with Wilted Salad Greens. Cut chicken into pieces, cutting breasts into slices. Divide dark meat and breast meat evenly among servings, placing on top of greens on each plate; spoon about 1 tablespoon drippings from skillet over chicken on each plate.

2204

kcal

Calories

163

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup unsalted butter, 6 pecan halves, 2 fresh basil leaves, 2 tablespoons chopped green onions, and more.

Yes, Tom'S Roasted Chicken With Wilted Salad Greens falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!