Prep 15 mins
Cook 15 mins
Simple recipe that uses those store-bought rotisserie chickens! Chicken cooked atop a bed of chard, bathed in lemon, and served with herbed goat cheese makes for a quick, easy dinner in half an hour. Source: Better Homes and Gardens, May 2005
- 1 1⁄2 lbs swiss chard or 1 1⁄2 lbs beet leaves or 1 1⁄2 lbs mustard greens, trimmed and washed
- 2 lbs chicken (pre-roasted)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons fresh dill or 2 tablespoons fresh oregano (snipped) or 2 tablespoons fresh sage (snipped)
- 1⁄4 teaspoon sea salt or 1⁄4 teaspoon kosher salt or 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 ounces goat cheese, log sliced into rounds
- Preheat oven to 350 degree F.
- Reserve one or two small leaves of chard. Tear remaining chard and place in a 3-quart rectangular baking dish.
- Remove string from chicken; use the string to tie the chicken legs together. Place chicken on chard in dish.
- In a small bowl combine oil and lemon juice. Drizzle oil mixture over chicken and chard in dish.
- Sprinkle 1 tablespoon of the snipped herbs over the chicken and chard.
- Sprinkle salt and 1/8 teaspoon pepper over chard only.
- Loosely cover baking dish with foil. Bake for 15 to 20 minutes or until torn chard is tender.
- Meanwhile, sprinkle cheese with remaining 1 tablespoon snipped herbs and 1/8 teaspoon pepper.
- Transfer chicken to a serving platter.
- Place several of the goat cheese rounds on top of chicken.
- Add reserved chard leaves. Toss cooked chard in dish to evenly coat with cooking liquid.
- Serve chard and remaining cheese with.
- Tip: This recipe doubles easily to serve 8. Double the ingredients and prepare as directed above except place all the greens and both chickens in a large shallow roasting pan. Bake as above.