recipe

Roasted Chicken Breasts with Golden Beets

Name: Roasted Chicken Breasts with Golden Beets
Ingredients: Chicken Breasts, Fennel, Golden Beets, Shallots, Oranges, Tarragon, Thyme, White Wine, Salt, Pepper, Olive Oil

Earthy gloden beets, sweet anise-scented fennel and Cara Cara oranges bring vibrant flavor and color to this simple and sophisticated one-skillet meal.

Prep Time 20 mins

Cook Time 60 mins

servings 4

Ingredients

4 Foster Farms Free Range Chicken Breasts
2 fennel bulbs, sliced ¼” thick
3 small golden beets (~1 lb), cut into ½” wedges
1 c. peeled shallots (~6 shallots) halved lengthwise
2 Cara Cara oranges, sliced ½” thick
10 sprigs fresh tarragon
10 sprigs fresh thyme
½ cup dry white wine
Kosher salt and pepper
3 tablespoons olive oil, divided

Directions

1. Preheat oven to 400 degrees fahrenheit.

2. In a large dutch oven or cast iron skillet, heat 1 tablespoon of olive oil over medium high heat. Season chicken breasts liberally with salt and pepper, and when the pan is hot, place the chicken breasts into the pan skin-side-down.

3. Sear the chicken breasts for 7 minutes or until the skin starts to get crispy and golden brown. Flip breasts and sear another 4 minutes then turn off the heat. Remove the chicken breasts from the pan.

4. Add the beets, fennel, shallot and the remaining 2 tablespoons of olive oil to the pan and season well with salt and pepper. Stir the vegetables to coat well in the chicken fat and olive oil. Tuck the orange slices down into the vegetable mixture and top with sprigs of tarragon and thyme. Pour in the wine and arrange the chicken breasts on top of the beets, fennel, oranges and herbs.

5. Roast uncovered for 45 - 50 minutes, stirring once halfway through, until the chicken breasts are fully cooked and a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165 degrees fahrenheit, and beets are tender.

*If the beets are still not tender when the internal temperature of the chicken breasts measures 165 degrees fahrenheit or above with a meat thermometer, remove the chicken from the pan and tent loosely with foil. Pop the beet and fennel mixture back into the oven for an additional 5 - 10 minutes while the chicken rests and then serve.