From Recipes from America’s Small Farms

2 TBSP cider vinegar

2 TBSP vegetable oil

1 TBSP sugar

1 tsp chili powder

1 tsp ground cumin

Salt and Freshly milled black pepper

1 cup fresh corn kernels

1 large red bell pepper, chopped

2 green onions, thinly sliced

2 (3 pound) chickens, halved

1 TBSP chopped fresh thyme

1 ½ pounds Swiss chard, rinsed, drained, thickly sliced

Combine the vinegar, oil, sugar, chili powder, cumin, and salt and pepper to taste in a bowl.  Stir in the corn, bell pepper, and onions.  Cover and refrigerate until ready to serve.

Preheat the oven to 400F.  Arrange the chicken halves in a large roasting pan.  Sprinkle with the thyme, ½ tsp salt, and ¼ tsp pepper.  Roast for 45 to 60 minutes, until the internal temperature reaches 180F.

Meanwhile simmer the greens in a large pot of boiling water until wilted.  Drain well.

When the chicken is cooked through, move it to a plate or board; add the chard to the roasting pan and stir until the pan juices are combined with the greens.  Taste and add salt, if necessary.  Divide the chard among 4 plates; top each with a chicken half and serve with the corn relish.