Best Roast Chicken With Parsnips And Swiss Chard Recipes

Roast Chicken, Butternut Squash and Swiss Chard image

Provided by Pianolady

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 15

4 chicken legs with thigh, attached
salt
pepper
1 teaspoon smoked paprika
1/2 teaspoon canola oil
3 lbs butternut squash, peeled and diced
sugar
1/4 cup heavy cream
4 tablespoons unsalted butter
2 teaspoons cinnamon
1 1/2 lbs swiss chard, blanched and drained well
2 tablespoons olive oil
1/2 cup yellow onion, diced
1 1/2 teaspoons garlic, minced
1/2 cup chicken stock

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!

Roast Chicken and Parsnips with Swiss Chard image

Yield serves 4

Number Of Ingredients 6

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

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.