Sheet-Pan Roasted Chicken With Greens

Preparation

1. Step 1

   Heat the oven to 425 degrees. To butterfly the chicken, place the chicken on a cutting board, breast-side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Freeze the backbone for stock.) Flip the chicken, setting it breast-side up, and flatten by pressing firmly in the center; you should hear a crack.

2. Step 2

   Pat chicken dry. Season the chicken on both sides with salt, about ½ teaspoon Diamond Crystal kosher salt per pound of chicken. (If time allows, refrigerate the chicken, uncovered, for up to 24 hours, which will lead to crisper skin and juicier meat.)

3. Step 3

   Using scissors or a knife, cut the tough ends off the greens, then cut in half crosswise. Transfer to a sheet pan along with 3 tablespoons of the olive oil, the red-pepper flakes, and a generous sprinkling of salt. Toss and squeeze the greens until coated in oil. Spread out on the sheet pan, pour over ½ cup water, place the garlic cloves in the center of the greens, then place the chicken on top of the garlic. Rub the remaining tablespoon oil onto the chicken skin.

4. Step 4

   Roast until the chicken is browned and an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 45 to 50 minutes. Transfer the chicken to a cutting board to rest at least 10 minutes. Meanwhile, stir the greens to scrape up any browned bits from the pan. Carve the chicken and pour any resting juices over the greens. Serve chicken with the greens and a squeeze of lemon if desired.