Roast Chicken with Quinoa, Swiss Chard, and Lime

Name: Roast Chicken with Quinoa, Swiss Chard, and Lime
Yield: Serves 4
Ingredients: 1 tablespoon, kosher salt, divided; ½ teaspoon, pepper; 1 (4-pound), whole chicken, giblets discarded; 1 tablespoon, unsalted butter, melted; ½ teaspoon, vegetable oil; 8 ounces, Swiss chard, stems cut into ¼-inch pieces, leaves sliced into ½-inch-wide strips; ½ , small onion, chopped fine; 1 , garlic clove, minced; ½ teaspoon, ground cumin; ¾ cup prewashed, quinoa; ¾ cup, water; ¼ teaspoon, grated lime zest plus 5 teaspoons juice

26 comments

Appears in Cook's Illustrated January/February 2022

We nailed the roasting time and oven temperature for a golden, juicy bird and discovered the key to a savory, satisfying side. (Hint: All you need is a sharp knife.)

SERVES4

TIME1¾ hours

has video

WHY THIS RECIPE WORKS

For a golden-brown, juicy, and tender roast chicken, we trimmed off excess skin and fat from the cavity and cut small slits in the skin above and below the thigh. Then we brushed the skin with melted butter instead of oil to facilitate brow...

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