Thyme and Bitter Orange Chicken with Roasted Rutabaga Mash and Garlic Swiss Chard

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the rutabaga on a sheet pan and toss with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 25 to 30 minutes, stirring halfway through, until tender and golden.

2. 2

   2. Meanwhile, in a bowl mix the orange juice, zest, 3 minced garlic cloves, fresh thyme, sweet paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the chicken breasts and coat well with the marinade. Let stand for 10 minutes.

3. 3

   3. Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon olive oil and sear the chicken for 2 minutes per side, reserving the marinade in the bowl. Pour the reserved marinade over the chicken and transfer the skillet to the oven at 220 °C / 425 °F for 10 to 12 minutes, or until the center is cooked through.

4. 4

   4. Transfer the roasted rutabaga to a processor or a bowl for mashing. Add the chicken broth and 1/2 tablespoon olive oil, then blend or mash until smooth with a little texture remaining. Adjust with the remaining 1/4 teaspoon salt if needed.

5. 5

   5. In another large skillet, heat 1 tablespoon olive oil over medium heat. Add the Swiss chard stems and 1 minced garlic clove; cook for 2 minutes. Add the Swiss chard leaves, apple cider vinegar, and the remaining black pepper. Sauté for 3 to 4 minutes until the leaves soften and the stems are tender.

6. 6

   6. Let the chicken rest for 3 minutes out of the oven. Serve a layer of rutabaga mash, place the chicken on top, and finish with the sautéed Swiss chard and the citrus pan juices.