Pair with St. Supéry Napa Valley Sauvignon Blanc

Prep: 15 minutes

Bake: 15 minutes

Oven: 350°F

Ingredients

1 1/2 lb. Swiss chard, beet greens, and/or mustard greens, trimmed and washed

1 2 to 2 1/2 -lb. purchased roasted chicken

3 Tbsp. olive oil

2 Tbsp. lemon juice

2 Tbsp. snipped fresh dill, oregano, and/or sage

1/4 tsp. sea salt, kosher salt, or salt

1/8 tsp. cracked black pepper

1 3- to 4-oz. log goat cheese (chèvre), sliced into rounds or coarsely crumbled

1/8 tsp. cracked black pepper

Directions

1. Preheat oven to 350° 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 some of the goat cheese 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.