I was in the mood to try a new autumnal recipe yesterday, so I searched through my recipe box on Epicurious.com, and came across this recipe for roasted chicken with cipollini onions and butternut squash. I followed the recipe pretty closely, but implemented a longer cooking time because my chicken breasts were porn-star sized. I also added some leeks and fresh thyme, and adjusted the portions to the sauce slightly. It turned out very well and the chicken was incredibly moist and well-seasoned. I will definitely be making this again!
Roasted Chicken Breast with Herbs and Squash (serves 2)
- 2 skinless, bone-in chicken breasts
- 3 sprigs of rosemary, chopped with stems removed
- 4 sprigs of fresh thyme, stems removed
- 2/3 lb butternut squash (about half of one squash), peeled and cubed
- 8 cipollini onions, peeled and halved if large
- 1 stalk of leeks, sliced crosswise
- 2 tsp vegetable oil
- 2 tsp balsamic vinegar
- 2 TB apricot preserves
- 1 TB Dijon mustard
- 2 tsp chopped ginger
- 2 small cloves garlic, finely chopped
- cooking spray
- salt and pepper
Preheat oven to 400 degrees and position rack in lower third of the oven. Season the chicken with half of the rosemary and thyme, and sprinkle generously with salt and pepper.
In a bowl, toss squash with 1 teaspoon of vegetable oil. In a second smaller bowl, toss onions with 1 tsp of vinegar and 1 tsp vegetable oil. Coat a rimmed pan with cooking spray and place chickens bone side up. Evenly spread squash and onions in a single layer around the chicken breasts. Sprinkle vegetables with remaining herbs, salt and pepper and roast for 15 minutes.
In the bowl used for onions and leeks, combine apricot preserves, mustard, ginger, garlic and 1 tsp balsamic vinegar. Taste for seasoning and adjust if desired.
Flip chicken and generously brush with apricot-mustard sauce. Turn vegetables and add leeks to the mix. Roast again for 15-20 minutes, depending on chicken size. Check for doneness, then serve!
This dish would pair well with a dry Riesling from Washington State, such as Chateau St. Michelle’s. It has peach and orange flavors that harmonize with the sweet flavors of Roast Chicken with Butternut Squash, and also pairs well with the apricot-mustard sauce. If you’re looking to pair this with a simple yet robust red wine, I would suggest a Montepulciano d’Abruzzo. With it’s roasted berry flavors, it will compliment the chicken without being too overpowering.