Roasting on the sheet pan helps keep the collards’ crisp-tender texture. Add the chicken back to the pan before serving for an impressive presentation.
Cane Syrup Glazed Chicken and Collard Greens
Yields: 4 servings
Ingredients
- CHICKEN:
- 1 tablespoon vegetable oil
- 4 bone-in skin-on chicken thighs (about 1¾ pounds)
- 4 chicken drumsticks (about ¾ pound)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- GLAZE:
- ½ cup cane syrup
- 2 tablespoons distilled white vinegar
- 1 teaspoon stone-ground mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- COLLARD GREENS:
- ¾ pound coarsely chopped collard greens
- 1 tablespoon vegetable oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper
Instructions
- For chicken: Preheat oven to 375°. Brush a large rimmed baking sheet with 1 tablespoon vegetable oil. Place pan in oven until very hot, 4 to 5 minutes.
- Sprinkle chicken with salt and pepper. Place pieces, skin side down, on hot baking sheet. Bake for 15 minutes.
- For glaze: In a small saucepan, bring cane syrup, vinegar, mustard, salt, and pepper to a simmer over medium heat; reduce heat, and simmer for 5 minutes. Reserve 2 tablespoons glaze.
- Turn chicken, and brush with glaze. Bake, turning and brushing occasionally with glaze and pan juices, until a meat thermometer inserted in thickest portion registers 165°, about 25 minutes more. Remove chicken from pan; loosely cover and keep warm.
- For collard greens: Scrape baking sheet clean. Place collard greens on pan, and drizzle with oil. Sprinkle with salt, black pepper, and red pepper. Loosely cover with foil.
- Bake until collard greens are crisp-tender, about 15 minutes. Drizzle with reserved 2 tablespoons glaze. Serve with chicken.
I’m not a fan of collard greens…can you substitute spinach? If not, what’s a good substitute.
Spinach will wilt too quickly, but kale or Swiss chard would work. We suggest you begin checking for doneness at 10 minutes instead of 15.