Recipes Ingredients Meat & Poultry Chicken Roasted Paprika Chicken with Greens and Grains 3.9 (14) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 26, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 45 mins Servings: 4 We rubbed chicken with a mix of paprika, salt, and pepper for this roast chicken recipe. Paprika adds a reddish hue and a sweet-smoky accent to chicken. The pan drippings are used to season the mustard greens. Ingredients 1 tablespoon sweet paprika Coarse salt and ground pepper 1 whole chicken (3 ½ to 4 pounds), cut into 8 pieces ¾ cup bulgur 2 tablespoons fresh lemon juice 1 pound mustard greens (thick stems removed), torn into bite-size pieces and rinsed but not dried Directions Preheat oven to 475 degrees, with racks in upper and lower thirds. In a small bowl, combine paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place chicken on a large rimmed baking sheet; rub with spice mixture. Roast on upper rack, basting with pan drippings once, until an instant-read thermometer inserted in thickest part of a breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, mix bulgur in a medium bowl with 1 1/2 cups boiling water and 1/2 teaspoon salt. Cover; let sit until tender but still chewy, about 30 minutes. Drain in a fine-mesh sieve, pressing down on bulgur to remove liquid; return to bowl, and toss with 1 tablespoon lemon juice. When chicken is done, transfer to a plate, and loosely tent with aluminum foil (reserve baking sheet with drippings). Place mustard greens on baking sheet, and toss with drippings; season with salt and pepper. Roast on lower rack, until wilted, about 5 minutes. Toss greens with remaining tablespoon lemon juice. Serve chicken with mustard greens and bulgur. Rate it Print