Roasted Chicken with Mustard Greens

Roasted Chicken with Mustard Greens Recipe
Photo: Jason Wallis; Styling: Cindy Barr


The tangy, bold taste of Mustard Greens pair well with our Roasted Chicken. This complete meal of Roasted Chicken with Mustard Greens produces juicy and tender meat, while the greens are a welcome departure from salads.


Serves 4 (serving size: 1 breast half or 1 leg-thigh quarter and about 2/3 cup greens)

Recipe from

Cooking Light

Nutritional Information

Calories 305
Fat 12.4 g
Satfat 4 g
Monofat 4.6 g
Polyfat 2.1 g
Protein 37.8 g
Carbohydrate 10.8 g
Fiber 4.5 g
Cholesterol 154 mg
Iron 3 mg
Sodium 522 mg
Calcium 143 mg


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 450°.

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 450° 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; sauté 3 minutes or until lightly browned. Add broth and sugar to pan; cook 3 minutes or until broth almost evaporates. Add greens to pan; sauté 3 minutes or until tender. Sprinkle with remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Adam Hickman,

Cooking Light

October 2013
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