Roast Chicken, Butternut Squash and Swiss Chard

“This was a winning recipe from Hell's Kitchen 2011 and was published in People Magazine 8/8/2011. It has become one of our very favorite all-in-one dinners!! Absolutely delicious!!”
1hr 5mins

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. Season chicken with 1 teaspoon each salt, pepper and paprika.
  3. heat canola oil in a sauté pan.
  4. Sear chicken on each side for 5 minutes.
  5. Transfer skin side up to a rack set in a sheet pan.
  6. Roast until cooked through, 30 to 35 minutes.
  7. Add 2 tablespoons each salt and sugar plus squash to a large pot of boiling water. Cook for 10 minutes and drain.
  8. Place in a food processor. Add heavy cream, butter, cinnamon, 1 teaspoon salt and 1 1/2 teaspoon sugar. Process until smooth.
  9. Keep warm.
  10. Heat olive oil in a large pan. sauté onion until translucent, about 3 minutes.
  11. Add garlic and cook 1 minute.
  12. Add swiss chard. Add salt and pepper to taste. Add chicken stock.
  13. Boil, then cook until broth reduces by half.
  14. Spoon squash and swiss chard on plate. Top with chicken.
  15. Serve -- Yum!

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