Roast Chicken And Parsnips With Swiss Chard Recipes

Steps:

• 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

Steps:

• Preheat oven to 450°F. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper. Push parsnips to sides of sheet; place 4 chicken breast halves in center. Place remaining 4 chicken breast halves on another rimmed baking sheet. Rub all chicken on both sides with 1 tablespoon oil; season with salt and pepper.
• Roast, tossing parsnips occasionally, until tender when pierced with the tip of a sharp knife and an instant-read thermometer inserted in thickest part of chicken breasts (avoiding bone) registers 165°F, 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 until wilted. Continue to add leaves in batches, tossing, until wilted. Once all chard has been added, cover, and cook, tossing occasionally, until chard is tender, 3 to 5 minutes. Remove from heat, and stir in vinegar.
• Serve 4 chicken breasts with parsnips and chard.
• The extra roasted chicken can be refrigerated, covered tightly with plastic wrap, up to 3 days.

Steps:

• Heat oven to 375 degrees and brush a baking sheet (or two, if needed) liberally with 3 tablespoons oil. Slice tops and bottoms off the eggplants, then slice into 1/2-inch-thick rounds and arrange on a single layer on baking sheet. Brush rounds generously with some of the oil, sprinkle with a little salt, then bake for 20 minutes, rotating sheets halfway through. Let cool.
• Meanwhile, in a large, heavy-bottomed pot with a tightfitting lid, warm 2 tablespoons oil over medium-high heat. Sauté onions and garlic until onions are soft and beginning to brown, reducing the heat as needed to avoid burning, about 15 minutes. Remove to a plate.
• Sprinkle chicken with salt, half the allspice and half the turmeric. Add chicken to pot in a single layer, working in batches if necessary, and brown on all sides, adding oil if needed and removing chicken when it's browned.
• Arrange eggplant slices on the bottom of the pot and cover with the onions and garlic. Add more salt, the remaining allspice and the remaining turmeric, then top with chicken, chicken stock or water and dried lime, if using. Bring to a simmer, then lower heat to medium-low and cover the pot. Cook for about 30 minutes, or until chicken is cooked through, then remove from heat and let cool before refrigerating overnight (see note).
• The next day, skim off and discard the layer of fat on the top of the stew. Add Swiss chard or spinach to the pot and bring to a boil. Cover tightly, reduce heat, and simmer slowly for about 15 minutes, or until chicken is heated through.
• Fish out the lime, if using, and discard. Arrange chicken on a platter surrounded by vegetables, serving sauce in a separate bowl. (Or serve the chicken, vegetables and sauce all together in a large bowl.) Squeeze lemon juice over everything and serve.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet with olive oil.
• Toss the chard stems and onions in a bowl with 1 tablespoon olive oil. Season with salt and pepper to taste, and spread onto the prepared baking sheet.
• Bake in the preheated oven until the chard stems have softened and the onion is starting to brown on the corners, about 15 minutes. Toss the chard leaves with 2 tablespoons of olive oil, salt, and black pepper. Sprinkle the leaves over the stem mixture, then scatter the feta cheese over top.
• Return to the oven, and bake until the stems are tender, the leaves are beginning to crisp, and the feta is melted and golden, about 20 minutes.

Steps:

• Season chicken with salt and pepper. Heat a large Dutch oven or other heavy pot with a tight-fitting lid over medium-high. Add chicken, skin side down, and cook until browned on both sides, 12 minutes, turning once. With tongs, transfer chicken to a plate.
• Reduce heat to medium and add garlic, chard stems, onion, and carrots. Cook, stirring occasionally, until chard stems and onion are translucent, 4 minutes. Add chard leaves, lemon zest, and rice; cook 1 minute. Add broth and bring to a rapid simmer. Reduce to a simmer and season with salt and pepper. Arrange chicken, skin side up, on top of rice mixture and cook, covered, until chicken is cooked through and liquid is absorbed, about 25 minutes. Remove from heat and let sit, 5 minutes. Serve with lemon wedges.

Steps:

• Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
• Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.