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Citrus Roasted Chicken with Orange and Beet Salad
Servings: 2
Prep Time: 15 MINS
Cook Time: 55 MINS
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Ingredients
| 2 | RANGER® Free Range Boneless Skinless Chicken Breasts |
| 4 medium | red beets, tops removed |
| 3 tbsp. | vegetable oil |
| Kosher salt and freshly ground black pepper, to taste | |
| 1/4 cup | orange marmalade |
| 1 tsp. | Dijon mustard |
| 1 clove | garlic minced |
| 1 tsp. | minced rosemary |
| 2 tbsp. | Champagne vinegar |
| 1 tsp. | minced fresh thyme |
| 4 tbsp. | olive oil |
| 1/2 | red onion, thinly sliced |
| 3 | blood orange, cara cara orange and navel orange, peeled, sliced into thin rounds |
| 1/4 cup | chopped walnuts, toasted |
| 2 tbsp. | chopped fresh parsley |
Directions
| Step 1 |
| Preheat oven to 400°F. Wrap beets separately in foil and season with oil, salt and pepper. Place foil-wrapped beets on baking sheet and roast until fork-tender, about 35 to 45 minutes. Unwrap, and let cool for 20 minutes before handling. |
| Step 2 |
| Meanwhile, line a rimmed baking sheet with aluminum foil. Combine marmalade, mustard, garlic and rosemary in a small bowl. Place chicken on a prepared baking sheet and pat dry with paper towels. Brush marmalade mixture over chicken, and season generously with salt and pepper. Roast chicken until light golden-brown and cooked through to an internal temperature of 170°F, about 20-25 minutes. |
| Step 3 |
| While chicken is roasting, peel cooled beets using paper towels. Slice beets into thin ribbons using a peeler or mandolin. Whisk together vinegar, thyme and oil in a large bowl. Add beats, oranges and walnuts, and toss to combine. Season with salt and pepper. Serve salad with chicken and garnish with parsley. |
