Roast Chicken and Parsnips with Swiss Chard

• 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

1. Preheat oven to 450F.
2. On a rimmed baking sheet, toss parsnips with 1 tablespoon oil; season with salt and pepper.
3. Push parsnips to sides of sheet; place 4 chicken breast halves in center.
4. Place remaining 4 chicken breast halves on another rimmed baking sheet.
5. Rub all chicken on both sides with 1 tablespoon oil; season with salt and pepper.
6. 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 165F, 30 to 35 minutes.
7. Meanwhile, cook chard: In a large skillet, heat remaining tablespoon oil over medium.
8. Add stalks, and cook, tossing, until crisp-tender, 3 to 4 minutes.
9. Add as many leaves to skillet as will fit; season with salt and pepper, and toss until wilted.
10. Continue to add leaves in batches, tossing, until wilted.
11. Once all chard has been added, cover, and cook, tossing occasionally, until chard is tender, 3 to 5 minutes.
12. Remove from heat, and stir in vinegar.
13. Serve 4 chicken breasts with parsnips and chard.
14. The extra roasted chicken can be refrigerated, covered tightly with plastic wrap, up to 3 days.

parsnips, olive oil, salt, chicken, swiss chard, whitewine vinegar

Taken from www.epicurious.com/recipes/food/views/roast-chicken-and-parsnips-with-swiss-chard-387942 (may not work)