Soulful Comfort Plate

Instructions

Step 1 Preheat the oven to 400°F (200°C). Rub the chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper. Place on a baking sheet and roast for 35–40 minutes until the skin is golden and the chicken is fully cooked. /n
Step 2 Bring a pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, then drain. /n
Step 3 In a saucepan melt butter over medium heat, whisk in flour, and cook for 1 minute to form a roux. Slowly whisk in milk and cook until thickened. Stir in cheddar cheese and half of the mozzarella until melted. /n
Step 4 Combine the cooked macaroni with the cheese sauce and pour into a baking dish. Top with the remaining mozzarella and bake at 375°F (190°C) for 15–20 minutes until bubbly and lightly golden. /n
Step 5 In a pot combine collard greens, smoked turkey wing or ham hock, chicken broth, and minced garlic. Simmer on low for 45–60 minutes until the greens are tender and flavorful. /n
Step 6 In another pan add sliced sweet potatoes, butter, brown sugar, cinnamon, and nutmeg. Cook on medium-low heat for 20–25 minutes, stirring occasionally, until the potatoes become tender and coated in a sweet glaze. /n
Step 7 Remove the chicken from the oven and allow it to rest for a few minutes before serving. /n
Step 8 Plate the roasted chicken with baked mac and cheese, collard greens, and candied yams and serve hot.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 4 days. Reheat chicken in the oven at 325°F to keep the skin crisp. Mac and cheese can be reheated with a splash of milk to restore creaminess. Collard greens and candied yams reheat well in a skillet or microwave until warmed through.