Roast Chicken with Parsnips and Swiss Chard
Give simple roasted chicken a big boost with surprising sides: sweetly caramelized parsnips and bright-tasting, bright-looking Swiss chard.
- Total Time:
Source: Everyday Food, November 2007
- 1 1/2 pounds parsnips, peeled, halved crosswise then lengthwise (thicker pieces halved again)
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)
- 1 1/2 pounds Swiss chard, leaves coarsely torn and stalks cut into 1-inch lengths
- 1 tablespoon white-wine vinegar
Preheat oven to 450 degrees. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides; place chicken in center, and season with salt and pepper.
Roast, tossing parsnips occasionally, until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 30 to 35 minutes
Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes. Add as many leaves to skillet as will fit; season with salt and pepper, and toss. Continue to add leaves in batches as there?s room in skillet. Cover and cook, tossing occasionally, until chard is tender, 3 to 5 minutes.
Remove chard from heat, and stir in vinegar. Serve roast chicken with parsnips and chard