Autumn Roast Orange Chicken

Autumn Roast Orange Chicken

Makes: 4 servings

For the marinade:

Grated zest and juice of 1 orange

4 garlic cloves, minced

2 tablespoons olive oil

1 tablespoon white balsamic vinegar

1 tablespoon finely chopped fresh rosemary

2 teaspoons finely chopped fresh thyme

Salt and freshly ground black pepper, to taste

For the dish:

1 (4-pound) chicken, cut into serving pieces

1 pound peeled and seeded butternut squash cut into 1 1/2-inch dice

1 leek, white and light green parts only, cleaned and finely chopped

Grated zest and juice of 1 orange

1 teaspoon finely chopped fresh thyme, plus sprigs for garnish

1 tablespoon finely chopped fresh rosemary, plus sprigs for garnish

1. In a small bowl, combine the marinade ingredients and mix until blended. Taste for seasoning. Place the chicken in a lock-top plastic bag and pour in the marinade, turning to coat the chicken. Make sure the marinade is evenly distributed, seal the bag and refrigerate for 30 minutes to 4 hours.

2. Heat the oven to 425 degrees. Transfer the marinated chicken onto a large shallow roasting pan or sheet pan. Place the squash and leeks around the chicken, stirring to coat them with the marinade.

3. Roast the chicken for 1 hour to 1 hour and 10 minutes, or until it is cooked through with no pinkness remaining and the skin is brown and crispy. Transfer to a serving platter. (You may need to remove the breasts earlier, at about 45 minutes, since they cook faster than the other parts of the chicken. Cover with foil to keep warm.)

4. To finish the sauce, place the roasting pan over medium-high heat. Add the orange zest, juice and chopped herbs and reduce the sauce, stirring, for about 2 minutes, until slightly thickened. Taste for seasoning.

5. Pour the sauce over the chicken, spoon the squash and leeks around, and garnish with rosemary and thyme sprigs. Serve immediately.