Roasted Chicken & Maple Butter

Place an oven rack in the center of the oven, then preheat to 450°F. Heat a medium saucepan of salted water to boiling on high. Wash and dry the fresh produce. Peel and thinly slice the onion. Remove and discard the collard green stems; roughly chop the leaves. Large dice the sweet potato.

Line a sheet pan with aluminum foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place on the sheet pan, skin side up. Drizzle with olive oil and loosely cover with a large piece of aluminum foil. Roast 9 to 11 minutes, or until lightly browned. Carefully remove the foil on top. Continue to roast 21 to 23 minutes, or until browned and cooked through. (An instant-read thermometer inserted into the thickest part of the thigh should register 165ºF.) Reserving any drippings on the sheet pan, transfer the roasted chicken to a cutting board and let rest for at least 5 minutes.

While the chicken roasts, in a medium pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened. Add the chopped collard greens; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly wilted. Add 1 1/4 cups of water; cover and cook, stirring occasionally, 12 to 14 minutes, or until the collard greens have wilted and the water has cooked off. Turn off the heat and stir in half the vinegar; season with salt and pepper to taste. Transfer to a bowl and cover with aluminum foil to keep warm. Rinse and wipe out the pan.

While the collard greens cook, add the diced sweet potato to the pot of boiling water. Cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add a drizzle of olive oil. Using a fork, mash to your desired consistency. Season with salt and pepper to taste. Cover to keep warm.

While the chicken rests, in the same pan, combine the butter, maple syrup, remaining vinegar, and 1 tablespoon of water; season with salt and pepper. Cook on medium-high, stirring frequently and swirling the pan, 1 to 2 minutes, or until thoroughly combined and heated through. Turn off the heat; season with salt and pepper to taste.

Using a sharp, sturdy knife, cut along the leg of the rested chicken to separate the thigh and breast. Cut the breast in half crosswise through the bone (keeping the wing intact). Cut through the joint connecting the drumstick to the thigh. Serve the carved chicken with the cooked collard greens and mashed sweet potato. Top the chicken and sweet potato with the maple butter and any drippings from the sheet pan. Enjoy!