Really good. I had to sub spinach for the greens because nobody else in the family will eat them. Worked fine. I served this with oven roasted potatoes.
Roasted Chicken with Mustard Greens
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.
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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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