Southern Baked Chicken with Braised Collard Greens and Skillet Cornbread

Name: Southern Baked Chicken with Braised Collard Greens and Skillet Cornbread
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: For the Baked Chicken:; 8 pieces Bone-in, skin-on chicken (thighs and drumsticks); 2 tbsp Olive oil; 1 tbsp Smoked paprika; 1 tsp Garlic powder; 1 tsp Onion powder; 1/2 tsp Dried thyme; 1 tsp Salt; 1/2 tsp Black pepper; For the Braised Collard Greens:; 2 large bunches Collard greens (about 2 lbs), tough stems removed, leaves chopped; 1 tbsp Olive oil; 1 medium Yellow onion, chopped; 3 cloves Garlic, minced; 4 cups Vegetable broth; 2 tbsp Apple cider vinegar; 1/2 tsp Red pepper flakes (optional); Salt to taste; For the Skillet Cornbread:; 1.5 cups Yellow cornmeal; 1/2 cup All-purpose flour; 1 tbsp Baking powder; 1/2 tsp Baking soda; 1/2 tsp Salt; 1 tbsp Granulated sugar (optional, for slightly sweet cornbread); 1 large Egg, lightly beaten; 1.5 cups Buttermilk; 1/4 cup Unsalted butter, melted, plus 1 tbsp for skillet

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Celebrating the rich culinary heritage often highlighted during Black History Month, this meal brings together classic Southern flavors. Chicken pieces are seasoned generously and baked to a golden crisp, while collard greens are slowly braised until tender and bursting with savory flavor. A skillet of warm, golden cornbread completes this comforting and satisfying spread, perfect for sharing a taste of tradition.

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Southern Baked Chicken with Braised Collard Greens and Skillet Cornbread

Prep Time30 min

Cook Time60 min

Servings4 servings

DifficultyMedium

Equipment

Baking sheetLarge pot or Dutch oven10-inch cast iron skilletMixing bowls

Instructions

1
Preheat oven to 400°F (200°C). Pat chicken pieces dry. In a large bowl, toss chicken with olive oil, paprika, garlic powder, onion powder, thyme, salt, and pepper until evenly coated. Place chicken skin-side up on a baking sheet and bake for 45-55 minutes, or until skin is crispy and internal temperature reaches 165°F (74°C).
2
While chicken bakes, prepare collard greens: Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5 minutes. Add garlic and red pepper flakes (if using), cook for 1 minute until fragrant.
3
Add chopped collard greens to the pot in batches, allowing each batch to wilt before adding more. Pour in vegetable broth and apple cider vinegar. Bring to a simmer, then reduce heat to low, cover, and braise for 45-60 minutes, or until greens are very tender. Season with salt to taste.
4
Prepare cornbread: Place a 10-inch cast iron skillet in the oven during the last 15 minutes of chicken baking to get hot. In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar (if using). In another bowl, whisk egg, buttermilk, and 1/4 cup melted butter.
5
Pour wet ingredients into dry ingredients and stir until just combined (do not overmix, lumps are okay). Carefully remove the hot skillet from the oven, add 1 tbsp melted butter, swirling to coat. Pour cornbread batter into the hot skillet.
6
Bake cornbread alongside the chicken for 20-25 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before slicing. Serve the baked chicken, braised collard greens, and warm skillet cornbread together for a complete Southern meal.

Nutrition

Calories850 kcal

Protein55g

Fat40g

Carbohydrates

Frequently Asked Questions

Can I use boneless chicken for this recipe?

Yes, you can use boneless chicken thighs or breasts, but cooking time will be shorter (around 25-35 minutes). Bone-in, skin-on chicken provides more flavor and stays juicier.

How can I make the collard greens less bitter?

Soaking the chopped greens in cold water for about 15-20 minutes before cooking can help reduce bitterness. Also, the long braising time and the addition of apple cider vinegar help to mellow their flavor.

Do I need a cast iron skillet for the cornbread?

While a cast iron skillet gives cornbread a wonderfully crispy crust and authentic texture, you can use a regular 8x8 or 9x9 inch baking pan. Ensure it's greased well and preheated in the oven before adding batter for a similar effect.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.