This is one of my favorite ways to cook chicken.
It works equally well with heartier green in the fall and winter, too,
but for some reason I really prefer it in the spring, with all those little baby vegetables I’ve been thinning out of the garden.
1 whole chicken (mine are usually 4-5 lbs)
4 cups of roughly chopped greens
1 large onion, either sliced paper thin, or finely diced
1 head (okay, or a clove or two, if you’re not that fond of it…) of garlic, minced
1/2 cup butter
salt & pepper to taste (I use 2 tsp salt, 1 tsp pepper)
Preheat the oven to 375º F.
Saute the onions in the butter, add garlic once they’re softened, and stir til the garlic is fragrant.
Add the salt and pepper.
Add the chopped greens, and cook over medium heat until they are wilted but still cheerfully green.
Let them cool slightly, while you’re prepping the chicken.
You’ll need to slide your hand under the skin to loosen it,
and then take handfuls of your cooked greens and push them between the skin and meat.
Pack as much as you can in, and then stuff the cavity with whatever is left…
there shouldn’t be much. My 5 lb chicken will hold pretty much all of the greens, so I rarely have to toss any in the cavity.
Pour the pan juices over the top of the chicken,
and sprinkle with salt (I like kosher salt for that part, since it’s larger crystals, and makes it pretty :-))
Roast in the oven for 15-20 minutes per pound, and let stand for 15 minutes before serving.
You can take the pan juices and make a quick gravy with them,
although most of the time I just dump them on the plate over the chicken.