This Southern Baked Chicken Plate is the ultimate soul food feast — tender seasoned chicken with golden skin, creamy baked mac and cheese, slow-simmered collard greens with smoked meat, and classic cornbread stuffing topped with rich gravy. Don’t forget a dollop of cranberry sauce for that perfect sweet-tangy contrast.
Ingredients
For the Southern Baked Chicken:
4 bone-in, skin-on chicken thighs or breasts
2 tablespoons olive oil or melted butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
For the Baked Mac and Cheese:
2 cups elbow macaroni
2 tablespoons butter
2 tablespoons flour
2 cups whole milk
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
For the Collard Greens:
1 bunch collard greens, cleaned and chopped
1 smoked turkey leg or ham hock
1 small onion, chopped
2 garlic cloves, minced
4 cups chicken broth
Salt and pepper to taste
1 tablespoon apple cider vinegar (optional)
For the Cornbread Stuffing:
4 cups crumbled cornbread
1/2 cup chopped celery
1/2 cup chopped onion
1/2 teaspoon sage
1/2 teaspoon poultry seasoning
1 cup chicken broth (more if needed)
1 egg, beaten
Salt and pepper to taste
Gravy:
2 tablespoons butter
2 tablespoons flour
1 1/2 cups chicken broth
Salt and pepper to taste
Cranberry Sauce (optional):
Store-bought or homemade
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