Roast chicken with caramelized orange and roasted winter vegetables
Paleo, Gluten-Free, Dairy-Free, Soy-Free
A sweet-and-sour glaze of maple syrup, allspice and apple cider vinegar adds a boost of flavor to the orange in this festive winter dish. While roasting the chicken and vegetables at the same time is what make this a quick recipe with minimal cleanup, the chicken should cook faster than the vegetables, so be sure to remove it first from the oven.
In your bag
- 2 oranges
- ¼ cup glaze base (maple syrup - apple cider vinegar - allspice)
- 2-3 rainbow carrots
- 1-2 sunchokes
- 2 chicken breasts
- Fresh flat-leaf parsley
- teaspoons whole coriander seeds
Calories: 600, Protein: 40 g, Fiber: 10 g, Total Fat: 16 g, Monounsaturated Fat: 10.5 g, Polyunsaturated Fat: 2.0 g, Saturated Fat: 3 g, Cholesterol: 95 mg, Sodium: 660 mg, Carbohydrates: 76 g, Added Sugar: 18 g.