Recipes: Entree

Sheet Pan Roasted Chicken with Oregon Blueberries

It's a quick and delicious one-pan dish you can make with Oregon blueberries.

 

Ingredients

    • 8 pieces bone-in chicken (thighs and/or legs)
    • 2 cups butternut squash. diced
    • 4 cups fingerling potatoes
    • 2 bulbs fennel, quartered
    • 1 cup onion, diced
    • 4 cloves garlic, minced
    • 2 cups Oregon blueberries, frozen or fresh
    • 1/4 cup honey
    • 1/8 cup sherry vinegar
    • 1/4 cup olive oil
    • Salt and Pepper, to taste

Directions

    1. Preheat oven to 375 degrees.
    2. Season chicken well with salt and pepper.
    3. Add all ingredients to sheet pan and toss lightly to coat. Place chicken portions on top.
    4. Roast in oven for 45- 60 minutes or until done.
    5. Drain excess fat as desired and season to taste as needed.
    6. If sauce is too thin, thicken by adding cornstarch slurry (see note below). First remove chicken and vegetables from pan, add slurry to pan and mix. Return to oven for an additional 5-10 minutes until thickened. Spoon over chicken and vegetables.

Create a cornstarch slurry by adding 1 tablespoon cornstarch to 1 tablespoon water and mix until no lumps remain.