Granted I made this meal weeks ago,
when the weather was surely MUCH chillier and winter like,
but I thought it deserved a warning that it probably won't be very satisfying on a hot summer evening.
I enjoyed it, but lets be honest, eggplant and chard were just not for Logan.
The recipe calls for parsnips, but my store was out, so I grabbed an eggplant.
I was trying to be healthy, but in hindsight a potato would have probably been more of a crowd pleasing choice.
And by crowd I mean Logan.
Really not much to say about this one...it was just OKAY
The chicken was very simple and kind of bland.
The chard was very good, in my opinion.
And the eggplant was good, but only to me.
So it was decent at best.
Martha and I will do better next time, I promise.
Roast Chicken and Parsnips with Swiss Chard
1 1/2 lb parsnips, peeled and quartered
3 T olive oil
4 bone in skin on chicken breast halves
1 1/2 lbs Swiss chard (2 bunches) tough stems trimmed, leaves coarsely torn and stalks sliced 1 in thick
1 T white wine vinegar
Preheat oven to 450. On a rimmed baking sheet, toss parsnips with 1 T oil; season with salt and pepper. Push parsnips to sides of sheet; place 4 chicken breast halves in the center. Rub all chicken on both sides with 1 T oil and season with S&P.
Roast, tossing parsnips occasionally, until tender when pierced with the tip of a sharp knife and a thermometer reads 165 degrees, 30-35 min.
Meanwhile, cook chard; in a large skillet, heat remaining 1T oil over med. Add stalks, and cook, tossing until crisp-tender, 3-4 min. Add as many leaves to skillet as will fit;
season with S&P 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, 3-5 min. Remove from heat and stir in vinegar.
Serve 4 chicken breasts with parsnips and chard.
Logan Rating: *