Roasted Orange Chicken with Shallots, Sage, and Buttercup Squash

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After getting a taste of orange + sage flavors in yesterday’s cocktail, I began to wonder why I couldn’t combine the same flavors with food.  I went in search of inspiration, but I didn’t find many recipes that married these two flavors.  Maybe I was wrong.  Maybe this combo would be gross.  But how would I know if I didn’t try?

Changing my search from orange to lemon, I found this Roasted Garlic Lemon Chicken by Out of the Box Food.  Why not switch up the ingredients?

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As I seared the shallots and orange wedges in the pan, I worried.

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When I tried to squeeze the squash into the pan next to the chicken, oranges, and shallots, I worried.

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When I took the pan out of the oven, I worried…less.

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When I took my first bite, I was so proud.  This flavor combination IS AWESOME!!!

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Roasted Orange Chicken with Shallots, Sage, and Buttercup Squash

2 whole boneless, skinless chicken breasts, cut in half
2 buttercup squash, cut in quarters
2 oranges, cut in quarters
4 shallots, cut in half
20 sage leaves, divided
2-3 T. olive oil
2 T. butter
kosher salt
fresh ground pepper

Preheat oven to 450° Fahrenheit. Rinse chicken breasts and pat dry. Season with salt & pepper and set aside.

Toss sliced buttercup squash in a bowl with one tablespoon of olive oil, salt and pepper. Set aside.

Heat one tablespoon of olive oil in an oven-safe skillet or Dutch oven over medium-high heat. Place oranges and shallots in the pan, cut side down. Brown for 2-3 minutes on each side.

Remove browned oranges and shallots from the pan and put on a plate. Set aside. Place chicken in the skillet, adding more olive oil if needed. Brown for 3-5 minutes on each side.

Place the browned orange quarters on top of the chicken breasts. Next place the browned shallots around the chicken. Place the buttercup squash around the chicken on top of the shallots.

Toss 10 sage leaves in the bowl that previously held the buttercup squash. Sprinkle over the top of the chicken and squash.

Place skillet in oven, uncovered, and roast for 25-30 minutes. Remove from oven and set aside.

Place 2 tablespoons of butter in a small skillet on medium-high heat. Allow butter to melt and then foam slightly. Add 10 sage leaves and allow to crisp in the butter until the foaming begins to subside. Stir gently until butter begins to brown. Remove from heat.

To serve, place one chicken breast with oranges and shallots. Add four squash quarters. Place a few sage leaves on the squash and top with browned butter.

Makes 4 servings.

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