Roasted Chicken with Mustard Greens

Ingredients

• 0.8 teaspoon pepper black divided freshly ground
• 1 teaspoon brown sugar 
• 1 tablespoon butter 
• 1 teaspoon canola oil 
• 1.3 pounds chicken leg-thigh quarters bone-in
• 3  garlic cloves coarsely chopped
• 0.5 teaspoon kosher salt divided
• 0.5 cup lower-sodium chicken broth fat-free
• 7 ounces mustard greens chopped
• 1 cup onion sliced
• 1 teaspoon paprika 
• 1 pound skin-on bone-in

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 45
2. Sprinkle chicken evenly with paprika, 1/2 teaspoon pepper, and 1/4 teaspoon salt.
3. Heat a 10-inch cast-iron skillet over high heat.
4. Add oil to pan; swirl to coat.
5. Add chicken, flesh sides down; cook 5 minutes. Turn chicken over; cook 2 minutes.
6. Place pan in oven.
7. Bake at 450 for 20 minutes or until done.
8. Let stand 5 minutes.
9. Melt butter in a large nonstick skillet over medium-high heat.
10. Add onion and garlic to pan; saut 3 minutes or until lightly browned.
11. Add broth and sugar to pan; cook 3 minutes or until broth almost evaporates.
12. Add greens to pan; saut 3 minutes or until tender.
13. Sprinkle with remaining 1/4 teaspoon pepper and remaining 1/4 teaspoon salt.