- Prep: 30
- Cook: 1 hour 45 minutes
- Serves: 4-6
3-4 lbs fresh chicken
Kosher salt and crushed peppercorns
10 fresh sprigs of thyme
4 tablespoons of red wine vinegar
2 tablespoons of olive oil
3 tablespoons of capers
3 cloves of chopped garlic
1 whole lemon
1 loaf of crusty bread
1 chopped red bell pepper
1 chopped green bell pepper
2 cups of thinly sliced Idaho Gemstone purple potatoes
5 cups of chopped swiss chard
D 10-15 pickled cherry tomatoes
Preheat oven to 475 degrees. While the oven is preheating, chop the peppers, zucchini, squash and potatoes into cubes. Chop or tear the Swiss chard into bite size pieces. Lightly oil a baking sheet and place all the veggies (except the chard) and potatoes, on the baking sheet. Bake the vegetables and potatoes for 15 minutes.
Sprinkle the chicken with salt and pepper, place the whole lemon in the chicken’s cavity. Place thyme underneath the chicken’s breast and thighs. Place the chicken in a 475 degree oven and cook the chicken until the internal temperature is 160 degrees. Make sure to keep basting the chicken.
Once the chicken reaches the internal temperature of 160 degrees, remove the chicken from the oven and strain the remaining juice into a measuring cup. Add two tablespoons of olive oil, 4 tablespoons of vinegar, 4 tablespoons of the fresh lemon from the chicken’s cavity, 4 tablespoons of capers and 1 teaspoon of sea salt. Set aside dressing in a measuring cup.
Preheat broiler. Cut up bread into cubes. Drizzle olive oil and rub the garlic on the bread. Place the bread on a cookie sheet and toast bread on both sides for one to one and half minutes per side. While the bread is toasting, carve up the chicken into individual pieces.
Cover a platter with Swiss chard. Spread the chicken pieces, vegetables, potatoes and bread over the Swiss chard. Stir the dressing in the measuring cup and pour the dressing over the ingredients on the platter. Reserve a little dressing on the side.