Herb Roasted Chicken Recipe

Prep the herb butter

Preheat oven to 425°F (220°C). In a small bowl, combine the softened butter, chopped rosemary, thyme, parsley, minced garlic, lemon zest, 1 tsp salt and 1/2 tsp pepper. Mix until uniform.

Prepare the chicken

Pat the whole chicken dry with paper towels inside and out. Gently loosen the skin over the breast by sliding your fingers between skin and meat. Rub about two-thirds of the herb butter under the skin over the breasts and thighs. Rub the remaining butter over the outside of the bird. Drizzle the chicken with 1 tbs olive oil and season the outside with the remaining 1 tsp salt and 1/2 tsp pepper.

Stuff and truss

Place the lemon halves and quartered onion into the cavity. Tie the legs together with kitchen twine and tuck the wing tips under the body for even roasting.

Arrange the roasting pan

Place the carrot and celery chunks in the bottom of a large roasting pan; these will act as a rack and flavor the drippings. Set the chicken breast-side up on the vegetables. Add 1 cup of chicken stock or water to the pan to keep drippings from burning.

Roast

Roast at 425°F (220°C) for 15 minutes to help the skin brown, then reduce oven temperature to 375°F (190°C). Continue roasting for another 50–70 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Tent with foil if the skin is browning too quickly.

Rest and carve

Remove the chicken from the oven and transfer to a cutting board. Let rest, loosely tented with foil, for 15–20 minutes to allow juices to redistribute before carving. Reserve pan juices for serving or to spoon over sliced chicken.

Preheat and prepare pan

While the oven is preheating for the chicken (or when the chicken has about 35 minutes left), reduce oven to 375°F (190°C) if not already. Grease an 8-inch square or 9-inch round baking pan with butter or spray; set aside.

Mix dry ingredients

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and 1/2 tsp salt until well combined.

Combine wet ingredients

In a separate bowl, whisk the mashed sweet potato, buttermilk, beaten egg and melted butter until smooth.

Combine and bake

Pour the wet mixture into the dry ingredients and stir just until combined (do not overmix). Pour batter into the prepared pan and smooth the top. Bake at 375°F (190°C) for 20–25 minutes, until a toothpick inserted in the center comes out clean and the top is golden brown.

Finish

Allow cornbread to cool in pan for 10 minutes, then slice and serve warm with salted butter. Optionally sprinkle a small pinch of grated Parmesan on top of each slice for a savory note.

Cook aromatics and smoky meat

In a large heavy skillet or Dutch oven over medium heat, add the olive oil (or bacon fat). Add diced bacon or ham hock and cook until fat renders and edges turn golden, about 4–6 minutes. Add the chopped onion and cook until softened, 3–4 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Add greens and braise

Add the sliced collard greens to the pot in batches, stirring to wilt them slightly. Pour in the chicken stock, apple cider vinegar, red pepper flakes, 3/4 tsp salt and 1/2 tsp black pepper. Bring to a gentle simmer, reduce heat to low, cover and braise for 25–30 minutes, stirring occasionally, until the greens are tender and flavored through.

Adjust seasoning

Taste and adjust salt, pepper or vinegar as needed. If you prefer more acidity, stir in an additional teaspoon of vinegar. Keep warm until ready to serve.

When ready to serve, sprinkle the braised collard greens with half of the grated Parmesan and toss briefly so it melts into the greens. Arrange carved herb roasted chicken on a platter, serve slices alongside warm sweet potato cornbread and place remaining Parmesan in a small bowl for guests to add more if desired. Drizzle a teaspoon of extra-virgin olive oil over carved chicken if you like a glossy finish. Spoon some reserved pan juices over the chicken and serve.