Roasted Chicken & Potatoes with Mustards

Roasted Chicken & Potatoes with Mustard Greens

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Cold snowy days are made for this one-dish meal. Such a comfort dish. So easy to make.

Winter Wonderland

Prep time is minimal and the reward is Delicious!


3 Chicken Legs. Separate drumsticks from thighs
1 Bushel of Curly Mustard Greens
4 Red Potatoes. Cut in quarters
Half of White Onion

3 Cloves of Garlic
2 Tablespoons Extra Virgin Olive Oil
Sea Salt
Black Pepper
2 Teaspoons Smoked Paprika


Separate the drumsticks from the thighs. Be sure to clean the thighs well, removing as much of the fat as possible. Season with salt, pepper, paprika and set aside.

Remove the stems from the mustard greens. Be sure to clean the greens well. It tends to be quite gritty.

Mustard Greens
Mustard Greens
Seasoned Vegetables
Seasoned Vegetables

After the greens have been thoroughly cleaned, line them along your roasting pan. (Choose a pan that has a couple of inches of depth.) Place the halved potatoes throughout the greens. Add sliced onion and whole garlic cloves. Drizzle vegetables with olive oil, then sprinkle with salt & pepper.

Add chicken on top of greens and vegetables.

Seasoned Chicken on Vegetables
Seasoned Chicken on Vegetables

Cover with aluminum foil and bake at 4000 for 30 minutes. Remove foil and cook for another 20 minutes or until chicken is done.

Serve directly from the oven while piping hot!