Roasted Chicken With Mustard Greens

• 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 450u0b0.
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 450u0b0 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.
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skin, chicken, paprika, freshly ground black pepper, kosher salt, canola oil, butter, onion, garlic, chicken broth, brown sugar, mustard greens

Taken from www.myrecipes.com/recipe/roasted-chicken-mustard-greens (may not work)