Roast Chicken With Parsnips And Swiss Chard Food

ROAST CHICKEN WITH PARSNIPS AND SWISS CHARD

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

ROAST CHICKEN AND PARSNIPS WITH SWISS 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.

HONEY MUSTARD CHICKEN POT WITH PARSNIPS

Steps:

• Heat half the oil in a large frying pan or shallow casserole with a lid. Brown the chicken until golden, then set aside. Heat the remaining oil, then cook the onions for 5 mins until softened.
• Nestle the thighs back amongst the onions and add the parnips. Mix the stock with the mustard and honey, then pour in. Scatter over the thyme, then bring to a simmer. Cover, then cook for 30 mins (or longer, see tip) until the chicken is tender, then season. Serve with steamed greens.

ROAST CHICKEN, BUTTERNUT SQUASH AND SWISS CHARD

Steps:

• Preheat oven to 400°.
• Season chicken with 1 teaspoon each salt, pepper and paprika.
• heat canola oil in a sauté pan.
• Sear chicken on each side for 5 minutes.
• Transfer skin side up to a rack set in a sheet pan.
• Roast until cooked through, 30 to 35 minutes.
• Add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. Cook for 10 minutes and drain.
• Place in a food processor. Add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. Process until smooth.
• Keep warm.
• Heat olive oil in a large pan. sauté onion until translucent, about 3 minutes.
• Add garlic and cook 1 minute.
• Add swiss chard. Add salt and pepper to taste. Add chicken stock.
• Boil, then cook until broth reduces by half.
• Spoon squash and swiss chard on plate. Top with chicken.
• Serve -- Yum!