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Chicken, Goat Cheese, and Greens

Makes: 4 servings
Prep 15 mins Bake 350°F 15 mins to 20 mins
Chicken, Goat Cheese, and Greens
  • 1 1/2  pounds  Swiss chard, beet greens, and/or mustard greens, trimmed and washed
  • 1 2 - 2 1/2 pound  roasted chicken
  • 3  tablespoons  olive oil
  • 2  tablespoons  lemon juice
  • 2  tablespoons  snipped fresh dill, oregano, and/or sage
  • 1/4  teaspoon  sea salt, kosher salt, or salt
  • 1/4  teaspoon  cracked black pepper
  • 1 3 - 4  ounce log  goat cheese (chevre), sliced into rounds or coarsely crumbled

1. 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.

2. 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.

3. 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 chicken. Makes 4 servings.

From the Test Kitchen
  • 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.
Nutrition Facts (Chicken, Goat Cheese, and Greens)
  • Servings Per Recipe 4,
  • cal. (kcal) 542,
  • Fat, total (g) 36,
  • chol. (mg) 143,
  • sat. fat (g) 10,
  • carb. (g) 7,
  • Monounsaturated fat (g) 17,
  • Polyunsaturated fat (g) 6,
  • fiber (g) 3,
  • sugar (g) 2,
  • pro. (g) 48,
  • vit. A (IU) 9086,
  • vit. C (mg) 31,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 13,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 620,
  • Potassium (mg) 891,
  • calcium (mg) 131,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

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