Preheat the oven to 425°F (220°C). Pat the chicken halves dry with paper towels. Rub olive oil all over the chicken and season generously with salt, pepper, paprika, and garlic powder.

Roast the Chicken

Place the chicken halves skin side up on a baking sheet. Roast in the preheated oven for about 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

Braised Kale

Sauté the Garlic

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Braised Kale

Add the chopped kale to the skillet, followed by the vegetable broth, salt, and pepper. Cover and cook for about 10-15 minutes, stirring occasionally, until the kale is tender.

Pickled Mustard Seeds

Prepare the Pickle

In a small saucepan, combine mustard seeds, vinegar, sugar, and salt. Bring to a boil, then reduce heat and simmer for about 15-20 minutes until the seeds are tender and the mixture thickens slightly. Allow to cool before serving.

Caper Herb Salsa

Combine the Ingredients

In a bowl, mix together chopped capers, parsley, dill, lemon juice, olive oil, salt, and pepper. Stir well to combine.