Southern Baked Chicken Plate with Mac and Cheese, Greens & Stuffing

Instructions

step 1 Preheat oven to 375°F (190°C). Rub chicken with oil and season with salt, pepper, garlic powder, onion powder, paprika, and thyme. Bake for 45–50 minutes or until skin is crisp and chicken is cooked through.
step 2 Cook macaroni according to package instructions. In a saucepan, melt butter, stir in flour to form a roux, then slowly whisk in milk. Cook until thickened. Add cheese, salt, pepper, and paprika. Stir in macaroni and transfer to a baking dish. Bake at 350°F (175°C) for 20 minutes until bubbly.
step 3 In a large pot, combine collard greens, smoked meat, onion, garlic, and broth. Simmer on low for 1–1.5 hours until greens are tender. Season and add vinegar if desired.
step 4 For the stuffing, sauté celery and onion until soft. Mix with crumbled cornbread, seasonings, broth, and beaten egg. Transfer to a greased baking dish and bake at 350°F for 25–30 minutes.
step 5 For the gravy, melt butter in a pan, whisk in flour and cook for 1–2 minutes. Gradually add broth and stir until smooth and thick. Season to taste.
step 6 Plate the baked chicken with mac and cheese, collard greens, stuffing, a drizzle of gravy, and a spoon of cranberry sauce.

Storage and Reheating Tips

Store each component in separate airtight containers in the fridge for up to 4 days. Reheat chicken and stuffing in the oven to retain texture. Mac and cheese and greens can be microwaved or heated gently on the stove. Add a splash of broth or milk to loosen sauces if needed.