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White House Garden Herb-Roasted Chicken with Braised Greens

White House Garden Herb-Roasted Chicken with Braised Greens
Need a gluten free, dairy free, and primal main course? White House Garden Herb-Roasted Chicken with Braised Greens could be a tremendous recipe to try. This recipe serves 4. This recipe covers 31% of your daily requirements of vitamins and minerals. One serving contains 925 calories, 69g of protein, and 67g of fat. Head to the store and pick up onion, salt and pepper, mustard greens, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

1
Mix the herbs, mustard and olive oil in a nonreactive baking dish.
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Olive OilOlive Oil
MustardMustard
HerbsHerbs
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2
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.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
3
Preheat the oven to 450 degrees F.
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OvenOven
4
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.
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MeatMeat
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Aluminum FoilAluminum Foil
5
Meanwhile, saute the bacon in a deep pan or Dutch oven over medium heat until rendered, about 5 minutes.
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6
Add the onion and cook until translucent, 6 to 7 minutes.
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OnionOnion
7
Add the greens, in batches, and saute until wilted, about 4 minutes.
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GreensGreens
8
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.
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Salt And PepperSalt And Pepper
Chicken StockChicken Stock
Whole ChickenWhole Chicken
9
Photograph by Kate Mathis
DifficultyHard
Ready In1 h
Servings4
Health Score11
Dairy FreeGluten Free
DietsGluten FreeDairy FreePaleolithicPrimal
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