Roasted Chicken with Mustard Greens

Great recipe!

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.

I just cooked the greens from this recipe.. The recipe was exactly what i was looking for as far as ingredients, prep and cook time, & flavors. And as anticipated, they were delicious.. But beautiful as well (prob. since i used mixed greens). Thank you much *

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.

Chicken was very moist and I liked the technique of searing then baking at high heat. We also liked the greens/onion blend. Served with the Mashed Potato Casserole recipe also from the Oct. '13 issue. Overall it was what my rating implies: a good solid recipe I will make again for the family.

I thought this was a pretty good meal (made the suggested Cumin & Chili Rice); a baked sweet potato would've also complemented the chicken and greens nicely. I especially liked the mustard greens. The only change I made was using smoked paprika instead of regular. Will be making again.