Sheet-Pan Roasted Chicken With Greens
Published Jan. 21, 2023
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1whole chicken (about 3½ to 4½ pounds)
- Salt
- 2large or 3 medium bunches dark leafy greens, like kale, collard greens, mustard greens, dandelion greens, chard or broccoli rabe, preferably a mix
- ¼cup extra-virgin olive oil
- ½teaspoon red-pepper flakes
- 6garlic cloves, smashed and peeled
- Lemon wedges, for serving (optional)
Nutritional analysis per serving (4 servings)
802 calories; 60 grams fat; 15 grams saturated fat; 0 grams trans fat; 29 grams monounsaturated fat; 11 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 58 grams protein; 1165 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 425 degrees. To butterfly the chicken, place the chicken on a cutting board, breast-side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Freeze the backbone for stock.) Flip the chicken, setting it breast-side up, and flatten by pressing firmly in the center; you should hear a crack.
- Step 2
Pat chicken dry. Season the chicken on both sides with salt, about ½ teaspoon Diamond Crystal kosher salt per pound of chicken. (If time allows, refrigerate the chicken, uncovered, for up to 24 hours, which will lead to crisper skin and juicier meat.)
- Step 3
Using scissors or a knife, cut the tough ends off the greens, then cut in half crosswise. Transfer to a sheet pan along with 3 tablespoons of the olive oil, the red-pepper flakes, and a generous sprinkling of salt. Toss and squeeze the greens until coated in oil. Spread out on the sheet pan, pour over ½ cup water, place the garlic cloves in the center of the greens, then place the chicken on top of the garlic. Rub the remaining tablespoon oil onto the chicken skin.
- Step 4
Roast until the chicken is browned and an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 45 to 50 minutes. Transfer the chicken to a cutting board to rest at least 10 minutes. Meanwhile, stir the greens to scrape up any browned bits from the pan. Carve the chicken and pour any resting juices over the greens. Serve chicken with the greens and a squeeze of lemon if desired.
Private Notes
Comments
This was easier than it sounds and tasted better than it looks. Used broccoli rabe from the CSA box and got a chicken that was already cut into pieces. I also rubbed some smoked paprika with the oil on the skin. Really good!
You do realized that, after 50 minutes in the oven, the raw chicken and it's raw chicken juices are not raw anymore, right? If your chicken is still raw after nearly an hour at 425, you should check your oven.
I liked this recipe a lot, but I felt like I was completely guessing about how much is a medium or large “bunch” of greens. Does this lack of clarity mean that it doesn’t really matter how much you use? I used what I felt was a decent bunch and it tasted quite salty. Does that mean I should have used more in relation to the amount of salt that’s called for? I’d like to try this recipe again, but I really want to know, in a standard measurement, what a bunch is.
This was tasty. Followed the recipe as written. I used the convection setting on our oven, and I wish I hadn't as it basically turned all the greens exposed to air to the culinary equivalent of kale chips. The softer, steamed greens under the bird were yummy, though. I think it would have been better on the regular bake setting.
You'd think I couldn't be impressed with yet another sheetpan-roast-chicken-and-vegetable recipe but this one raises the bar! The mix of crispy and not crispy greens is sensational. Used 1 bunch chard and 1/2 bunch dandelion and 1/2 chicken (scaled down for 2 people), cooked 20 minutes and let rest to come up to temp.
This is a winner and now part of the rotation- it is easy, versatile, and delicious. I serve it with whatever I have on hand - tonight it is roasted sweet potatoes. I am sure it would be great with stuffing cubes, but usually serve with fresh bread. Spices can go anyway you like - my favorite switch is to use smoked salt. I think a lot of folks get a burned/crispy leaf because the recipe has instructions to add 1/2 cup of water to the pan, but 1) it is a little buried in the instructions and 2) water is not referenced in the ingredients. Perhaps a quick edit would make it more successful. Personally I use 3/4 - 1 cup. Sometimes I use chick broth and that is outstanding.