Roast Chicken with Parsnips and Swiss Chard

Give simple roasted chicken a big boost with surprising sides: sweetly caramelized parsnips and bright-tasting, bright-looking Swiss chard.

1 ½ pounds parsnips, peeled, halved crosswise then lengthwise (thicker pieces halved again)

2 tablespoons olive oil

4 bone-in, skin-on chicken breast halves (10 to 12 ounces each)

1 ½ pounds Swiss chard, leaves coarsely torn and stalks cut into 1-inch lengths

1 tablespoon white-wine vinegar

Directions at marthastewart.com

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