Roast Chicken and Parsnips with Swiss Chard

Name: Roast Chicken and Parsnips with Swiss Chard
Yield: serves 4
Ingredients: 1 1/2 pounds parsnips, peeled and quartered (thicker pieces halved again); 3 tablespoons olive oil; Coarse salt and freshly ground pepper; 8 bone-in, skin-on chicken breast halves (8 to 10 pounds); 1 1/2 pounds Swiss chard (2 bunches), tough stems trimmed, leaves coarsely torn and stalks sliced 1 inch thick; 1 tablespoon white-wine vinegar

December 22, 2011

Roasted chicken breasts gain a big boost with surprising sides: caramelized parsnips and wilted Swiss chard. To save time, this recipe calls for roasting four additional chicken breast halves to use in one of the recipes on the following page.

Recipe notes

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