Spicy Roasted Chicken Breasts with Butternut Squash, Apples, Raisins and Shallots
Speaking of yummy, here’s a recipe that is finally ready to be posted. After much testing, thanks to my fabulous recipe testers, Mindy Hebenstreit, Carman Baker-Wassam and Kathy Bohac, I think this delicious and aromatic spicy chicken recipe is ready to roll.
This version of the recipe uses a sweet and spicy marinade for the chicken. We found that marinating the chicken prior to roasting kept the chicken moist but also reduced the liquid needed during roasting. The end result was a nice amount of “sauce” combined with spicy but sweet tasting veggies and fruit. A delicious fall meal that will delight the senses and tickle the taste buds!
Thanks again to my super fabulous recipe testers! You Ladies rock!
Keep dinner simple… Enjoy the flavors of life!
4-6 chicken breasts*
½ cup apple cider
½ cup olive oil
2 tablespoons apple cider vinegar
1 teaspoon salt
1 teaspoon pepper
¼ – ½ teaspoon chipotle chili powder
¼ cup brown sugar
2 cloves garlic, minced
2 cups butternut squash, 1 inch cubed
1 apple, peeled, cored and sliced
½ cup raisins
1/3 cup sliced shallot
Salt and pepper
Whisk together the apple cider, olive oil, vinegar, salt, pepper, chipotle chili powder, brown sugar and garlic. Place the chicken in a glass baking dish or in a Ziploc bag and pour marinade over chicken. Marinate overnight or at least 6 hours.
Preheat the oven to 375F.
If the chicken has been marinating in a Ziploc bag, pour the chicken with marinade into a large roasting or baking dish. If the chicken marinated in a baking dish proceed with the recipe.
Reserve the apples in a separate bowl. In a large bowl, season the butternut squash, shallots and raisins with a sprinkle of salt and pepper (and a bit more chipotle chili powder if you wish). Layer this mixture evenly over and around the chicken.
After 15 minutes remove the pan from the oven and layer the apples over the chicken and squash. Place the pan back in the oven for another 10-15 minutes or until the chicken is done. The best way to check for doneness is to use a meat thermometer. The internal temperature of the chicken should read 160-165F.
Once the chicken is done, remove the baking pan from the oven and let it sit for about 5 minutes before serving. The chicken will continue to cook and juices will re-distribute creating a juicier chicken breast. The squash and fruit should be soft with a little sauce in the bottom of the pan.
Transfer to a platter and ladle the veggies and fruit over the chicken. Ladle pan juices over the veggies and fruit and garnish with chopped fresh Italian parsley if desired.
You can also serve this dish on individual plates using the same method as above. This dish is delicious with rice, wild brown rice, rice pilaf, herbed cous cous, or your favorite rice dish.
* I also prepared this using chicken thighs and it was delicious! However, be sure to adjust cooking time.