{"id":1564,"date":"2010-03-08T07:23:57","date_gmt":"2010-03-08T15:23:57","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=1564"},"modified":"2010-03-08T07:23:57","modified_gmt":"2010-03-08T15:23:57","slug":"roasted-chicken-with-swiss-chard-and-fresh-corn-relish","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=1564","title":{"rendered":"Roasted Chicken with Swiss Chard and Fresh Corn Relish"},"content":{"rendered":"<p><strong>From <em>Recipes from America\u2019s Small Farms<\/em><\/strong><\/p>\n<p>2 TBSP cider vinegar<\/p>\n<p>2 TBSP vegetable oil<\/p>\n<p>1 TBSP sugar<\/p>\n<p>1 tsp chili powder<\/p>\n<p>1 tsp ground cumin<\/p>\n<p>Salt and Freshly milled black pepper<\/p>\n<p>1 cup fresh corn kernels<\/p>\n<p>1 large red bell pepper, chopped<\/p>\n<p>2 green onions, thinly sliced<\/p>\n<p>2 (3 pound) chickens, halved<\/p>\n<p>1 TBSP chopped fresh thyme<\/p>\n<p>1 \u00bd pounds Swiss chard, rinsed, drained, thickly sliced<\/p>\n<p>Combine the vinegar, oil, sugar, chili powder, cumin, and salt and pepper to taste in a bowl.\u00a0 Stir in the corn, bell pepper, and onions.\u00a0 Cover and refrigerate until ready to serve.<\/p>\n<p>Preheat the oven to 400F.\u00a0 Arrange the chicken halves in a large roasting pan.\u00a0 Sprinkle with the thyme, \u00bd tsp salt, and \u00bc tsp pepper.\u00a0 Roast for 45 to 60 minutes, until the internal temperature reaches 180F.<\/p>\n<p>Meanwhile simmer the greens in a large pot of boiling water until wilted.\u00a0 Drain well.<\/p>\n<p>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.\u00a0 Taste and add salt, if necessary.\u00a0 Divide the chard among 4 plates; top each with a chicken half and serve with the corn relish.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Recipes from America\u2019s 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&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":231,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1564","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1564","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1564"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/1564\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/231"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1564"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}