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Roasted Orange Vegetables with Chicken

Plan ahead to marinade the chicken if you can because the taste will be so much better. This is also a great recipe to make extra chicken and save it for lunches or to top a salad for dinner tomorrow night. (See MEAL EXTENDER at bottom.) Butternut squash will bless you with an abundance of viamin A, so don't let cutting it intimidate you. Watch the OTL tutorial Cutting Butternut Squash for easy step by step directions and take advantage of this nutrition super food.
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Prep Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Poultry
Ingredients Method

Ingredients
  

  • 2 tbsp fresh thyme chopped fine, or half as much dry
  • 4 tbsp fresh rosemary chopped fine, or half as much dry
  • 4 tbsp balsamic vinegar
  • 1/2 cup(s) olive oil
  • 1/2 tsp pepper
  • 1/2 tsp salt
  • 3 lb(s) boneless chicken breasts
  • 4 cup(s) butternut squash cubed
  • 4 sweet potato(es) medium sized, scrubbed, cubed
  • 1 cup(s) red onion cut into 1" by 1/2" pieces
  • 1 green onion diced fine

Method
 

  1. Prep Work: Peel and cube squash, potatoes; cut onion. Store all together. Make marinade by mixing first 6 ingredients. Pour marinade over chicken in a ziplock bag or covered dish.
  2. If marinating the chicken cannot be done in the morning or night before, combine first 6 ingredients and marinate the chicken while cutting vegetables.
  3. Preheat oven to 475 degrees.
  4. Place vegetables in a bowl and pour some of the chicken marinade on them until lightly covered. Drain and spread vegetables onto a rimmed baking sheet and roast for 30 minutes, stirring every 10 minutes.
  5. Meanwhile, heat 2 Tbsp. grapeseed or coconut oil in a skillet on medium high heat. Sprinkle chicken with salt and pepper; cook 6 minutes per side. When done it will be firm to the touch and juices will run clear. Watch carefully after cooking time is up and slit with a knife in the thickest part to see that there is no pink left.
  6. Let chicken rest on cutting board under tin foil or overturned bowl tent for at least 10 minutes while vegetables are finishing. Slice and serve with vegetables. Sprinkle with diced green onion. SERVING SUGGESTION: If you want to include yukon or russet potatoes, simply add them or replace two of the sweet potatoes. Another great side would be sliced English cucumber tossed with apple cider vinegar, olive oil, salt and pepper. MEAL EXTENDER: If you want to save time, simply add more chicken to the shopping list yourself, increase the amount of marinade you make, and then cook it along with the chicken for this entree. It will be great the next day in a chicken sandwich with cranberry sauce, cheese, lettuce and mustard. Or, if you throw in a few extra potatoes, they make a delicious burrito with leftover chicken and everything else mentioned in the video Refrigerator Black Bean Burritos. Check it out!