White House Garden Herb-Roasted Chicken with Braised Greens

1. 1

   Mix the herbs, mustard and olive oil in a nonreactive baking dish.

2. 2

   Add the chicken, season with salt and pepper and turn to coat evenly.

3. 3

   Cover and marinate in the refrigerator at least 1 hour or overnight.

4. 4

   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.

5. 5

   Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes.

6. 6

   Add the onion and cook until translucent, 6 to 7 minutes.

7. 7

   Add the greens, in batches, and saute until wilted, about 4 minutes.

8. 8

   Add the chicken stock, cover and gently braise over low heat until tender, about 40 minutes.

9. 9

   Season with salt and pepper and serve with the chicken.

10. 10

    Photograph by Kate Mathis

* Per serving · 4 servings · Values may vary.

No additional tips available.