Cane Syrup Glazed Chicken and Collard Greens

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
  • 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
  • ¾ pound coarsely chopped collard greens
  • 1 tablespoon vegetable oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon crushed red pepper
  1. 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.
  2. Sprinkle chicken with salt and pepper. Place pieces, skin side down, on hot baking sheet. Bake for 15 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Bake until collard greens are crisp-tender, about 15 minutes. Drizzle with reserved 2 tablespoons glaze. Serve with chicken.



    • 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.


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