From Recipes from America’s Small Farms
2 tbsp. cider vinegar
2 tbsp. vegetable oil
1 tbsp. sugar
1 tsp. chili powder
1 tsp. ground cumin
Salt and freshly milled black pepper
1 cup fresh corn kernels
1 large red bell pepper, chopped
2 green onions, thinly sliced
2 (3 pound) chickens, halved
1 tbsp. chopped fresh thyme
1 ½ pounds Swiss chard, rinsed, drained, thickly sliced
Combine the vinegar, oil, sugar, chili powder, cumin, and salt and pepper to taste in a bowl. Stir in the corn, bell pepper, and onions. Cover and refrigerate until ready to serve.
Preheat the oven to 400F. Arrange the chicken halves in a large roasting pan. Sprinkle with the thyme, ½ tsp salt, and ¼ tsp pepper. Roast for 45 to 60 minutes, until the internal temperature reaches 180F.
Meanwhile simmer the greens in a large pot of boiling water until wilted. Drain well.
When the chicken is cooked through, move it to a plate or board; add the chard to the roasting pan and stir until the pan juices are combined with the greens. Taste and add salt, if necessary. Divide the chard among 4 plates; top each with a chicken half and serve with the corn relish.