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Garden Herb-Roasted Chicken

A great time saver is to double the chicken and either freeze the extras for another recipe that calls for cooked chicken, (only if chicken was originally not frozen), or use the extra savory meat for delicious sandwiches or lunch burritos. This week in can be used to make Mexi-Chicken Soup Under 30. Remember that collard greens are a super food because of their abundance of free radical, inflammation-fighting antioxidants. Replace the collard greens with a fresh kale salad if desired. Don't forget to watch the video!
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Poultry
Ingredients Method

Ingredients
  

  • 4 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 5 tbsp fresh herbs chopped fine; rosemary, thyme, sage, parsley
  • 3 lb(s) split chicken breast w/ bones
  • 2-4 slice(s) turkey bacon or pork bacon if preferred
  • 1 cup(s) red onion large, diced
  • 1-2 bunch collard greens stemmed and chopped
  • 1 cup(s) chicken broth
  • 1 1/2 cup(s) wild rice mix or brown rice
  • 3 cup(s) water

Method
 

  1. Prep Work: Chop herbs, red onion, and bacon. Remove greens stems and tear in 1" pieces. Do step 1 below in the morning if possible, or the night before.
  2. Mix the olive oil, mustard, and fresh herbs in a marinating dish or large ziplock bag. Run a finger under the chicken skin so that the marinade can touch the meat too. Salt and pepper the chicken, then add to marinade. Cover and refrigerate at least 15 minutes, but longer is better. Try to do this in the morning.
  3. When ready to make dinner, heat oven to 450 degrees.
  4. Put rice in sauce pan with water. With lid on, bring to boil and then reduce heat to simmer; approx. 20 min. until done. Salt and pepper lightly to taste.
  5. Grease a baking sheet or pan with olive oil. Place chicken on top and roast until chicken is no longer pink and the skin is crisp; 30-40 minutes.
  6. While chicken is roasting, sauté bacon pieces and onion in large skillet over medium heat 6-7 min., or until onions are opaque. Add the greens one batch at a time and sauté until wilted; approx. 4 minutes.
  7. Add chicken broth, cover, and simmer until tender, approx. until chicken is done. Season with salt and pepper to taste. Chicken breasts can be cut in half with your chopping knife in order to serve desired portion sizes. (adapted from foodnetwork.com "Presidential Garden Herb-Roasted Chicken)