Sunday: broiled chicken, chard with olives and capers

To use up the chard in the fridge, I used a recipe from food52 that sounded pretty good. To go with it I broiled some chicken leg quarters (seasoned with salt, pepper, and piment d'espelette).

The chard was ok, but it somehow didn't really come together. I guess I prefer the version that's stewed with crushed tomatoes and lemon zest.