serves 4
ingredients
1 – 3 pound free-range whole chicken
olive oil
coarse sea salt (such as Maldon or fleur de sel)
freshly ground black pepper
20 – 25 whole crimini mushrooms, stems trimmed but not removed
1 large shallot, finely diced
4 bunches dinosaur or lacinato kale, ribs removed, torn in 1” x 3” strips
apple cider vinegar 
directions
Preheat oven to 450 degrees Fahrenheit.
Rinse the chicken in cold water and remove any giblets from the cavity. Pat dry with paper towels, inside and out. Trim fat around the neck, as needed. Using your fingers, reach under the skin covering the breast and create two pockets between the skin and meat on either side of the connective tissue separating the breasts. With a sharp knife, make a few slashes in each of the legs. Drizzle approximately 1 tablespoon olive oil in the pockets of skin covering the breast meat. Sprinkle some sea salt in there, as well. Rub additional olive oil (about 2 tablespoons) on the rest of the bird and in the cavity. Rub generously all over with sea salt and a touch of ground black pepper, lightly massaging the salt and pepper into the meat. Truss the bird, if desired. I find trussing a tad fussy and generally omit this step.
Heat 1 tablespoon olive oil in a Dutch oven or roasting pan, on medium high heat. Once the oil is near smoking hot, place the chicken breast side down in the pan. Sear for 3 – 5 minutes. Brown each wing side by propping the bird against the walls of the pan for 3 minutes per side. Roast uncovered, breast side up for 30 minutes. Reduce heat to 425 degrees Fahrenheit and continue roasting.
While the chicken is in the oven, place the mushrooms on a dry towel and rub gently with the edges of the towel to remove any dirt or debris. Next, arrange them evenly on a parchment lined baking sheet. Drizzle with 1 – 1/2 tablespoons olive oil and season with coarse sea salt. Toss to coat. Place the pan on the rack below the chicken for 25 – 30 minutes, until mushrooms have reached a deep brown and are no longer seeping juices. Remove from oven, cover loosely with foil and set aside.
About 10 minutes before the chicken has finished cooking, remove the pan from the oven. Using tongs, carefully place the chicken on a large dinner plate. Cover with foil and set aside. Place the roasting pan on a burner on high heat. Add the chopped shallot to the pan, stirring until the shallots are soft and beginning to color. Add the greens in batches, as space permits. Stir in a splash of cider vinegar. Season with salt to taste.
Place the chicken back in the roasting pan right atop the braised greens. Pour in any juices accumulated on the plate. Scatter the roasted mushrooms around the bird. Return to the oven and continue roasting for 10 –15 additional minutes. Cooking time depends on the size of the bird, although the general rule of thumb is 20 minutes per pound.
To serve, place the chicken on a large platter over a bed of braised greens and mushrooms. Serve with simply roasted fingerling potatoes and whole wheat buttermilk biscuits.
