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  • Roast Chicken with Lemon-Chard, Apple, and Almonds

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    Roast Chicken with Lemon-Chard, Apple, and Almonds
    Publisher of The Briny Lemon
    by Pamela Steed Hill
    656 recipes
    >

    Ingredients

    • 3 tbsp
    • olive oil
    • 2 garlic
    • cloves, finely chopped
    • 1 tbsp
    • fresh lemon juice
    • 2 tsp
    • finely chopped lemon zest
    • sea salt
    • freshly
    • ground black pepper
    • 1 3-1/2- to 4-lb
    • chicken, cavity cleaned and skin loosened
    • 6 large
    • cipollini onions (about 9 oz total), peeled
    • 2 large
    • shallots, peeled and cut in half lengthwise
    • 1/2 cup
    • chicken broth
    • Lemon and Garlic for Roasting the Chicken Cipollinis and Shallots
    • For the Lemon-Chard
    • 2 tbsp extra
    • virgin olive oil
    • 1 garlic
    • clove, finely chopped
    • 1 large
    • bunch rainbow chard, leaves and inner ribs (discard the stems) coarsely chopped
    • (about 6 cups total)
    • 1 small, sweet apple (such as McIntosh or gala), diced
    • 2 tbsp
    • fresh lemon juice
    • 1/4 tsp dried red chile flakes
    • sea salt
    • freshly
    • ground black pepper
    • 1/4 cup chopped smoked almonds
    • Chopped ChardChopped Almonds and Apple
    • Preparation
    • Combine the
    • olive oil, garlic, lemon juice, and lemon zest in a small bowl and season with
    • salt and pepper. Rub the marinade beneath the skin of the chicken and all over

    Directions

    Roast chicken is one of the easiest dishes to prepare but

    the flavors you cook with it can make a bird something special. We all know

    lemon is the perfect mate for many kinds of fowl, but add garlic to the rub and

    a few sweet onions to the pot and you’ve got a simple, warm, and inviting

    dinner that’s still…roast chicken.

    For the side dish in this recipe, I wanted to try

    something a little less common but still simple, fresh, and very flavorful. A

    good balance of various tastes and textures usually does the trick, and when you throw in highly healthful and nutritious as well, all the better.

    You can’t get many more good-for-you ingredients on one

    plate than greens, fruits, and nuts. Earthy, slightly bitter chard cooks

    quickly but retains its shape much better than cooked spinach.

    Rainbow Chard

    Chunks of crisp apple add a little sweetness, and chopped almonds bring a crunchy, salty bite to the finished dish. (I used smoked almonds, but plain—even unsalted, if you prefer—will work well too.)

    the outside. Cover loosely and refrigerate at least 2 hours. (May also be

    refrigerated overnight. Let sit at room temperature 30 minutes before

    proceeding.)

    Oil-Lemon Mixture for the Chicken Chicken Ready to Marinate Preheat the

    oven to 375° F.

    Place the

    marinated chicken, cipollini onions, and shallots in a roasting pan and pour in

    the broth. Cover and roast 1 1/4 hours (depending on weight). Uncover and roast

    10 minutes longer.

    Chicken and Onions Ready to Roast

    Chicken after 1 1/4 Hours Roast Chicken and Onions

    Remove the

    chicken to a cutting board and let rest 10 minutes. Cut into serving pieces and

    serve the roasted onions alongside.

    Chicken Pieces and Onions

    For the Lemon-Chard

    Heat a

    large, deep skillet over medium-low heat and add the oil. Add the garlic and

    cook slowly 3 minutes.

    Add the chard,

    apple, lemon juice, and chile flakes and season with salt and pepper. Cook

    until the chard wilts slightly and the apple is crisp-tender, about 2 minutes.

    Chard and Apple Beginning to Cook

    Remove from

    the heat and stir in the chopped almonds. Serve right away.

    Cooked Chard with Nuts Added

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