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Just pick up a ready-to-eat roasted chicken on your way home from work for this easy dinner.

Source: Better Homes and Gardens


Recipe Summary

15 mins
15 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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 chicken. Makes 4 servings.


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

542 calories; fat 36g; cholesterol 143mg; saturated fat 10g; carbohydrates 7g; mono fat 17g; poly fat 6g; insoluble fiber 3g; sugars 2g; protein 48g; vitamin a 9086.4IU; vitamin c 31.3mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 13.4mg; vitamin b6 0.8mg; folate 24.2mcg; vitamin b12 0.5mcg; sodium 620mg; potassium 891mg; calcium 131.3mg; iron 5mg.