This is an easy dinner, it just needs 1 &1/2 hours or so of oven time, for the chicken, and after the bacon is done the collard greens take about 20 minutes. To see how to make slow roasted chicken, click on the black framed picture to see my video, “Rosemarry garlic Chicken”. The bird is done when the internal temperature is 165-180 degrees Fahrenheit and juices run clear. Let it rest for 15 minutes, before slicing. The drippings from the chicken make a great sauce. To de-fat it, a baster with bulb works quick and easy or you can collect some of the fat on ice cubes to separate it from the juice. Save all the bits from the roasting pan to make sauce or stock, use all the left overs for bone broth!
To make the greens, cook bacon and remove but leave the drippings. Soak and clean the greens in cold water for at least 20 minutes. Remove the veins and stems (they are too tough to eat) drain and chop. Cook on medium high heat in the bacon drippings 20 minutes or so, adding a bit of water, salt and vinegar. We like to add a bit of crushed red pepper flakes.