This one-pan meal features a bronzed bird and a pile of braised greens that are cooked unevenly to our benefit: The leaves under the chicken steam and absorb chicken juices, while those exposed to the oven's heat brown and crisp. Use a mix of greens if you can, but either way, you'll get a tangle of deep, dark greens so rich and soft, even the stems are edible. (And less prep work for you!)
Full Recipe
Author
Ali Slagle | 2023-01-21
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