Roast Chicken with Tarragon and Lemon served with Kale and Spinach

Chicken

1. Preheat the oven to 400F
2. Clean, rinse, and pat the chicken dry with paper towels
3. Squeeze ½ of the lemon over the outside of the chicken
4. Rub the chicken with garlic, salt and pepper.
5. Place the tarragon, onion, and the other half of the lemon inside the chicken cavity.
6. Place in an oven-proof dish and bake for ±1-1½ hours till the juices run clear. This will depend on your oven, so keep an eye on it.
7. In the end, you can grill it to get a nice brown-baked color.

Spinach and Kale

1. Toss the pine nuts into a dry non-stick pan and warm over medium heat until the oils begin to release from the nuts, about 5-8 minutes, shaking the pan frequently so they don’t burn.
2. Set aside to cool.
3. Saute the kale in a large pan in a bit of water for ±5 minutes till wilted.
4. Add the spinach and saute another ±5 minutes, adding a few tablespoons of water if necessary.
5. Season with salt and pepper.
6. Once greens are wilted, remove from heat, stir in the Parmesan and lemon juice.
7. Serve, garnishing with a bit more Parmesan and the toasted pine nuts.