This recipe makes about 4 servings. Enjoy!
You will need: 4 oranges, 2 tsp maple syrup, 2 tbsp apple cider vinegar, 1 tsp allspice, 8 carrots, 1 1⁄2 lbs fingerling potatoes, 1 1⁄2 tbsp olive oil, 1 1⁄2 lbs organic chicken breast, 1⁄2 cup chopped parsley
1. Preheat oven to 425 degrees F. Cut orange in half. Zest and juice half the orange into a bowl, to yield about 4 tsp zest and 12 tbsp juice. Add maple syrup, apple cider vinegar and allspice. 2. Heat a skillet over medium heat. Add orange mixture and cook until liquid is reduced by half, about 3 minutes. Remove from heat. 3. Cut carrots and fingerling potatoes in half lengthwise. Cut carrots in 2-inch lengths. Place on a foil-lined baking sheet and drizzle with olive oil. Season with salt and pepper. Add chicken breast to the other side of the pan; brush with half the orange glaze. Roast 15 to 20 minutes, until chicken is cooked through and vegetables are tender. 4. Meanwhile, peel remaining orange and slice into thin rounds. Add to the remaining glaze in the skillet and place over medium-high heat. Cook 2 minutes, until orange slices are golden and caramelized. 5. Chop parsley. Enjoy chicken with vegetables and orange slices, sprinkled with parsley.
