Roasted Chicken with Fresh Herb Sauce and Wilted Mustard Greens


I made this recipe for my family a couple days ago and it was delicious.

The secret to getting it right is to make sure your chicken pieces are very dry before roasting.

4-6 chicken pieces with skin and bones. I used breasts and legs. This recipe is for about 4-6 pieces depending on their size.
1/4 cup plus 1 tablespoon olive oil for brushing
Coarse salt and freshly ground pepper
poultry seasoning
2 tablespoons red-wine vinegar
1 cup packed fresh flat-leaf parsley leaves, basil, tarragon, chives (what ever you have on hand) chopped
1/2 teaspoon minced garlic
1/2 teaspoon red-pepper flakes, or to taste

Mustard greens for serving

Mix all of the herbs with the vinegar, garlic and pepper flakes and oil.

I also made some pickled onions to serve on the side.

Place the dried chicken on your sheet pan and season with salt, pepper and some poultry seasoning.

Roast it until it reaches an internal temperature of 165 degrees in the thickest part of each piece.

Remove the pieces to a plate and save everything that's left on the sheet pan.

Preheat oven to 450 degrees. Pat chicken dry with paper towels. Rub chicken with 1 tablespoon oil; season with salt and pepper and poultry seasoning. Arrange, skin-side up, on a rimmed baking sheet. Roast until golden and a thermometer inserted into thickest part of breast (without touching bone) registers 165 degrees, about 30 minutes.
Transfer chicken to a plate. Dump the herb mixture onto the sheet pan and stir it around to de-glaze the fond and wilt the herbs. Pour any collected juices from the dish the chicken is sitting on. Place some mustard greens on each plate, add a chicken piece and spoon the herb sauce over the top. The sauce and the heat from the chicken will wilt the mustard greens.