SIMPLE ROAST CHICKEN WITH GREENS (AND BONUS STOCK)
This thrifty dinner is a a crisp-skinned treat that leaves leftovers for lunch, and, if you like, a 2-quart container of golden broth. Reserve the bones, and let them simmer in salted water with a few simple aromatics, while you answer emails, check the news or drink some wine. The chicken here is first roasted in a skillet, so even the drippings don't go to waste, used to sauté some hearty greens as a side. But you can use any pan you like, as long as it has a rim to catch the juices. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)
Provided by Melissa Clark
Categories dinner, poultry, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Season your chicken all over (including the cavity) with about 2 teaspoons kosher salt and a lot of black pepper. If you like, add the grated garlic clove or two, some lemon zest, some spices like cumin or garam masala, or chopped thyme or rosemary.
- If time permits, let the chicken rest uncovered in the fridge for a few hours to dry out the skin. Stuff the woody herbs, if using, in the cavity either before or after resting.
- When ready to roast, heat the oven to 425 degrees, and, at the same time, heat a skillet on your stovetop for a few minutes. Coat the pan with a little oil or butter, and add the bird so it's lying on its back. Let it cook for about 5 minutes, then move it to the oven.
- Roast the bird until it's burnished all over and the wing tips - if your chicken still has them attached - are a little singed, about 45 minutes for a small bird, and up to 75 minutes for a larger bird. The juices should run clear if you prick the thigh with a fork. (An instant-read thermometer inserted in the thickest part of the thigh should read 165 degrees.) Move the bird to a cutting board and let it rest for 10 minutes.
- Return the same pan to the stove and set it over medium heat until the drippings sizzle. Add the leeks and garlic and sauté until tender and golden, 4 to 5 minutes. Add the kale and a splash of water and cook until the leaves are very tender and the water evaporates. If the kale is still tough and the pan is dry, add another splash of water. Season with salt and serve with the chicken. Pick any remaining meat off the carcass and save it for another meal.
- Make the optional stock: Put the chicken bones in a medium pot. Add a teaspoon of salt and whatever aromatics you have around: an onion or other alliums, leftover leek tops, a carrot, a bay leaf, herbs or herb stems, peppercorns, a celery stalk or the tops.
- Cover with cold water and let it all simmer for 2 or 3 hours. Or use an electric pressure cooker and let it cook at high pressure for 1 hour, or a slow cooker for 3 to 6 hours. Strain it after it cools, if you like. Stock will keep in the freezer for up to 6 months.
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Samira Akter
[email protected]This is a great recipe for a weeknight meal. It's easy to make, and it's always a hit with my family.
Mubeen Amir
[email protected]I made this recipe in a slow cooker, and it turned out great. The chicken was fall-off-the-bone tender, and the greens were cooked to perfection.
Nawaz Rajpoot
[email protected]I used a different type of greens than the recipe called for, and it turned out fine. The dish was still delicious, even with the different greens.
Mandy Govender
[email protected]I roasted the chicken at a higher temperature than the recipe called for, and it turned out perfectly. The chicken was still moist, but the skin was nice and crispy.
FAHAD ALI BHURGRI
[email protected]I added some chopped carrots and celery to the greens, and it was a great addition. It gave the dish a little more flavor and texture.
Lisa Rush
[email protected]I made this recipe with boneless, skinless chicken breasts, and it turned out great. The chicken was still moist and flavorful, even without the skin.
forest Islam
[email protected]I'm not a big fan of greens, but I really enjoyed them in this dish. They were cooked perfectly, and they had a great flavor.
Norma Anderson
[email protected]This recipe is a great way to use up leftover chicken. I made a roast chicken on Sunday, and then I used the leftovers to make this dish on Monday. It was just as good as the original chicken.
Hassan Mehmood
[email protected]I've made this recipe several times now, and it's always a hit. The chicken is always cooked perfectly, and the greens are always delicious.
Kendrick Uzzle
[email protected]I'm always looking for new ways to cook chicken, and this recipe definitely fits the bill. The chicken was so juicy and flavorful, and the greens were a great accompaniment.
Tahmid Bot
[email protected]I made this recipe for a dinner party and everyone loved it! The chicken was a hit, and the greens were a nice touch.
Ashraf Gandhi
[email protected]The bonus stock is a great addition to this recipe. I used it to make a delicious soup the next day.
Anura Fdo
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems. The chicken turned out perfectly.
Ariel Adkins
[email protected]This is the best roast chicken recipe I've ever tried! The chicken was so moist and flavorful, and the greens were cooked to perfection. I will definitely be making this again.