Chicken with rosemary-roasted beets and oranges

Chicken with rosemary-roasted beets and oranges

25 - 35
Paleo Gluten Free Dairy Free Soy Free

Beets and oranges are a classic combination. But roasting them with fresh rosemary takes both to a whole new level of deliciousness. You can peel the orange if you like, but in the hot oven, the pith turns tender and sheds its bitterness. The rosemary adds a lovely herbal note. Our house-made parsley pesto ties everything together, for a dish that’s as good-looking as it is good to eat.


  • ½ pound beets
  • 1 orange
  • Fresh rosemary
  • Two 6-ounce boneless skin-on chicken breasts
  • 1 bunch chard
  • 1 teaspoon sherry vinegar
  • Sun Basket parsley pesto (parsley - pecans - fresh garlic - olive oil - salt - pepper)



Prep the beets and oranges

Heat the oven to 400°F.
  • Scrub the beets and trim the root and stem ends; cut the beets into ¼-inch-thick slices.
  • Peel the orange, if desired; cut the orange crosswise into ¼-inch-thick slices.
  • Strip the rosemary leaves from the stems; coarsely chop the leaves.
In a large bowl, combine the beets, orange slices, and rosemary with 1 tablespoon oil. Season with salt and pepper.


Brown the chicken

  • Pat the chicken dry with a paper towel. Season generously with salt and pepper.
In a large pan, warm 1 tablespoon olive oil over medium-high heat until hot but not smoking. Add the chicken, skin side up, and cook until browned, 3 to 4 minutes. Turn and cook for 30 seconds longer. Transfer the chicken, skin side up, to one end of a sheet pan (do not wipe out the frying pan).


Roast the chicken, beets, and oranges

On the other end of the sheet pan, spread the beets and oranges in an even layer. Roast in the oven until the beets and oranges are tender and the chicken is cooked through, 12 to 15 minutes for the chicken, and 15 to 20 minutes for the oranges and beets. If the chicken is done before the beets and oranges, transfer to a plate and keep warm. Meanwhile, prepare the chard.


Cook the chard

  • Strip the chard leaves from the stems; coarsely chop the leaves and the stems, keeping them separate.
In the same pan used for the chicken, warm 1 tablespoon oil over medium heat until hot but not smoking. Add the chard stems, season with salt, and cook, stirring to scrape up any browned bits from the bottom of the pan, until the chard stems begin to soften, 3 to 5 minutes. Add the chard leaves, season with salt, and cook until the leaves wilt, 2 to 3 minutes. Remove from the heat and stir in the vinegar. Season to taste with more salt and pepper, if needed.



Spoon 1 or 2 tablespoons of the parsley pesto onto individual plates and top with the chicken breasts. Serve with the chard and the roasted beets and orange slices on the side; pass the remaining pesto at the table.


Chef’s Tip:

Before adding the chopped rosemary to the beets and oranges, pound or press the leaves on the cutting board using the back of a wooden spoon to release more of their flavorful essential oil.

Nutrition per serving: Calories: 730, Protein: 41 g, Total Fat: 53 g, Monounsaturated Fat: 35.5 g, Polyunsaturated Fat: 7.5 g, Saturated Fat: 8 g, Cholesterol: 105 mg. Carbohydrates: 23 g, Fiber: 7 g, Added Sugar: 0 g, Sodium: 1050 g

Contains: tree nuts

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