Roasted Chicken With Wilted Salad Greens

MAKES 4 SERVINGS
PREP: 30 MIN
COOK: 1 HOUR, 20 MIN


  • 1/2 cup unsalted butter
  • 6 pecan halves
  • 2 fresh basil leaves
  • 2 tablespoons chopped green onion
  • 1 1/2 teaspoon honey
  • 1 (4 pound) whole roasting chicken
  • 1 lemon, halved
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 thick-cut bacon slices
  • 12 garlic cloves, peeled
  • 2 tomatoes, each cut into 6 slices
  • Wilted salad greens



PROCESS First 5 ingredients in a food processor until smooth, stopping to scrape down sides. Set aside.

CHICKEN Remove and discard giblets from chicken cavity; rinse with cold water, and pat dry. Squeeze
juice from 1 lemon half evenly over chicken; rub well with squeezed half. Repeat procedure with remaining
lemon ha;f for the inside of the cavity. Reserve lemon halves.
Loosen and lift skin from chicken breasts with fingers; spread pecan mixture evenly underneath. Carefully
replace skin. Sprinkle 1/2 teaspoon salt and pepper evenly on skin; rub into skin. Sprinkle remaining 1/2
teaspoon of salt and pepper inside the cavity; rub into cavity.
Place uncooked bacon slices evenly over skin of chicken breasts.
Insert garlic cloves and reserved lemon halves in cavity of chicken. Place chicken, breast up, in a 10-inch
cast iron skillet.
Bake at 400 degrees for 20 minutes. Reduce oven temperature to 375, and bake 55 to 60 minutes or until
meat thermometer inserted into chicken thigh registers 175 degrees.
Remove from oven, and let stand at room temperature until thermometer reads 180 degrees.

PLACE 3 tomato slices in the center of 4 large serving plates; top each evenly with Wilted Salad Greens.
Cut chicken into pieces, cutting breasts into slices. Divide dark meat and breast meat evenly, placing on
top of greens on each plate; spoon about 1 tablespoon drippings from skillet over chicken on each plate.



                    Wilted Salad Greens

MAKES 4 SERVINGS
PREP: 10 MIN
COOK: 10 MIN


  • 1 cup thinly sliced Vidalia or other sweet onion
  • 3 tablespoons olive oil
  • 1/2 cup pecan halves
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • 10 cups mixed salad greens
  • salt and cracked pepper to taste


SAUTE onion slices in hot oil in medium skillet over medium heat 6 minutes or until tender and golden
brown. Add pecans, and cook 2 minutes or until pecans are lightly toasted. Stir in vinegar and honey;
remove from heat.
Toss together salad greens and warm onion mixture in a large bowl just until greens are thoroughly
warmed. Sprinkle with salt and pepper to taste.