Roasted Chicken With Mustard Greens Recipe

Name: Roasted Chicken With Mustard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 skin-on, bone-in chicken breast halves (about 1 pound); 2 bone-in chicken leg-thigh quarters, skinned (about 1 1/4 pounds); 1 teaspoon paprika; 3/4 teaspoon freshly ground black pepper, divided; 1/2 teaspoon kosher salt, divided; 1 teaspoon canola oil; 1 tablespoon butter; 1 cup sliced onion; 3 garlic cloves, coarsely chopped; 1/2 cup fat-free, lower-sodium chicken broth; 1 teaspoon brown sugar; 8 cups chopped mustard greens, stems removed (about 7 ounces)

Servings: persons

2 skin-on, bone-in chicken breast halves (about 1 pound)
2 bone-in chicken leg-thigh quarters, skinned (about 1 1/4 pounds)
1 teaspoon paprika
3/4 teaspoon freshly ground black pepper, divided
1/2 teaspoon kosher salt, divided
1 teaspoon canola oil
1 tablespoon butter
1 cup sliced onion
3 garlic cloves, coarsely chopped
1/2 cup fat-free, lower-sodium chicken broth
1 teaspoon brown sugar
8 cups chopped mustard greens, stems removed (about 7 ounces)

1
Preheat oven to 450u00b0.
2
Sprinkle chicken evenly with paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt. Heat a 10-inch cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add chicken, flesh sides down; cook 5 minutes. Turn chicken over; cook 2 minutes. Place pan in oven. Bake at 450u00b0 for 20 minutes or until done. Let stand 5 minutes.
3
Melt butter in a large nonstick skillet over medium-high heat. Add onion and garlic to pan; saute 3 minutes or until lightly browned. Add broth and sugar to pan; cook 3 minutes or until broth almost evaporates. Add greens to pan; saute 3 minutes or until tender. Sprinkle with remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt.
4
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712

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 skin-on, bone-in chicken breast halves (about 1 pound), 2 bone-in chicken leg-thigh quarters, skinned (about 1 1/4 pounds), 1 teaspoon paprika, 3/4 teaspoon freshly ground black pepper, divided, and more.

Yes, Roasted Chicken With Mustard Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Chicken With Mustard Greens

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions