- 2 bone-in chicken thighs and legs, skin on
- 1 1/2 tablespoons wholegrain dijon mustard
- 1/2 teaspoon lemon juice
- 1 tablespoon bacon grease
- dill, salt, pepper, savory, fennel seeds, caraway seeds to taste
- 2-3 strips bacon
- 1 1/2 cups of spinach, raw
- 1 cup chard, chopped
- 1 head broccoli, chopped
- 1/2 heirloom tomato, chopped
- 1/4 cup water
- salt to taste
Preheat the oven to 400 degrees.
Prepare the chicken thighs and legs by placing them in an oven safe baking dish. Mix together the lemon juice, mustard, and seasoning, and rub the mixture all over the chicken. Dot the skin with bacon grease and cook for 1 hour. Check on the chicken occasionally, basting with whatever drippings are there if the chicken looks dry. Before taking the chicken out completely from the oven, cut open the thickest part of the meat on the thigh to make sure the juices run clear and your chicken isn't undercooked.
On a griddle pan, fry up the bacon on high heat. Cook until crispy on both sides. Save the produced bacon grease for the veggies. Set aside the bacon to cool some, and then cut it into bite-size pieces to mix into the veggies later.
To make the vegetables, I sauteed the broccoli, chard, and spinach together in bacon grease and a small amount of water. I seasoned just with salt and cook for 10 minutes on medium heat, constantly stirring. Then I tossed in the crumbled bacon and chunks of heirloom tomato. I continued to cook the mixture on low heat for another 15 minutes, stirring pretty often. When everything is all done, plate it and enjoy! If you wanted to be extra fancy, you could melt a slice of swiss on top of the chicken to give this meal a Cordon-Bleu twist.