We absolutely LOVED this recipe. I would compare it to something we would order at an upscale restaurant. Everything is so juicy and tender, and the mustard greens are a welcome departure from salads and the like.
Roasted Chicken with Mustard Greens
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- Calories: 305
- Fat: 12.4g
- Saturated fat: 4g
- Monounsaturated fat: 4.6g
- Polyunsaturated fat: 2.1g
- Protein: 37.8g
- Carbohydrate: 10.8g
- Fiber: 4.5g
- Cholesterol: 154mg
- Iron: 3mg
- Sodium: 522mg
- Calcium: 143mg
- 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.
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