96 JANUARY/FEBRUARY 2017 SHAPE.COM
healthy cooking
Jamaican-
Spiced
Chicken
and Crispy
Swiss Chard
Serves: 4
Active time: 10 minutes
Total time: 55 minutes2 1⁄2 pounds bone-in
chicken pieces
(breast, thigh,
drumsticks, or a mix)
Kosher salt
Freshly ground
black pepper
3 scallions, roughly
chopped
1⁄2 Scotch bonnet or
habanero pepper,
seeded
1 tablespoon
whole allspice
3 garlic cloves, peeled
6 tablespoons water
1 tablespoon plus
2 teaspoons fresh
thyme, plus extra
sprigs for roasting
2 tablespoons
extra-virgin olive oil,
plus more for marinade
if desired
2 red potatoes
2 large carrots
1 bunch Swiss chard,
cut into 1-inch strips1. Preheat the oven to 425°.
Prep a rimmed half sheet
pan (about 11 by 17 inches)
with foil or parchment and
place the chicken in the
center of the pan. Season
with salt and pepper.
2. In a blender, process the
scallions, Scotch bonnet
pepper, allspice, garlic,
water, 1 tablespoon thyme,
and 1⁄4 teaspoon salt into
a smooth paste, adding
some olive oil or additional
water if needed.
3. Coat chicken with the
marinade, placing some
between the meat and skin
if possible, and set pan
aside. Cut potatoes into
11⁄2-inch cubes and carrots
into 11⁄2-inch pieces and
place around the chicken.
Drizzle vegetables with
1 tablespoon olive oil,
sprinkle with remaining
2 teaspoons thyme, and
season with salt and pep-
per; toss to coat. Top pan
with thyme sprigs.
4. Transfer pan to the oven.
Toss chard with remaining
1 tablespoon olive oil. After
35 minutes, add chard to
the baking sheet on top of
the carrots and potatoes.
Continue cooking until the
chicken skin and chard are
crisp and the other vegeta-
bles are softened, about
10 minutes more.*serving:^ Nutrition facts per 569 calories,
35 g fat (9 g saturated),
24 g carbs, 40 g protein,
5 g fiber, 407 mg sodium