Ingredients Meat & Poultry Chicken Chicken Breast Recipes Roast Chicken with Parsnips and Swiss Chard Be the first to rate & 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 29, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Give simple roasted chicken a big boost with surprising sides: sweetly caramelized parsnips and bright-tasting, bright-looking Swiss chard. Ingredients 1 ½ 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 ½ pounds Swiss chard, leaves coarsely torn and stalks cut into 1-inch lengths 1 tablespoon white-wine vinegar Directions 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 Rate it Print