Drink Pairing: Oregon Chenin Blanc
Citrus Roasted Chicken with Orange and Beet Salad
2

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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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Directions

Step one
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 two
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 three
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.

Ingredients

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
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 one
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 two
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 three
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.

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