Roasted Goldenberry Chutney Over Spiced Chicken Thighs #SpringOnThePlate #MelissasProduce #Sponsored

  This is a sponsored post written by me on behalf of Melissa's Produce.

I received complimentary product for the purpose of review and recipe development,

but all opinions are honest and they are my own. This page may contain affiliate links.

Yellow, sunny dishes have been on my mind - and on my table - since I received a selection of yellow produce from Melissa's Produce*. You can read a little bit more about this #SpringOnThePlate series in an recipe post: Earl Grey Layer Cake with Bergamot Curd.

One of the items I received was goldenberries; you read more about those on their website. Also called cape gooseberries or ground cherries, they are bright, orange-colored fruits that are closely related to the tomatillo. Like tomatillos, they are shrouded in a papery husk called a calyx that must be removed before eating. Slightly smaller than cherry tomatoes, their flavor is reminiscent of the sweet-tart of pineapple and other tropical fruits.

I decided to make an easy oven-roasted chutney to put over chicken.  Chutneys are one of my favorite condiments. I love that pop of sweet and tart that it adds to everything from charcuterie boards to roasted meats. This was a great sheetpan meal that was ready in about an hour.

Ingredients serves 4

Chutney

• 1 C goldenberries, husked and halved
• 1 t olive oil
• 1 organic white onion, peeled and diced, approximately 1 C
• 1 C red bell pepper, diced
• 1 t freshly squeezed lemon juice
• 1 t organic dark brown sugar
• 1 t ground cumin
• 1 t smoked paprika
• 1/2 t ground coriander
• 1/2 t ground ginger
• freshly ground salt
• freshly ground pepper
• Also needed: oven-proof skillet or baking dish

Sheetpan Chicken Thighs

• 4 to 6 bone-in chicken thighs
• 1 organic onion, peeled and thickly sliced
• 2 organic delicata squash, deseeded and thickly sliced
• 2 to 3 T olive oil, if needed
• 1 t ground cumin
• 1 t smoked paprika
• 1/2 t ground coriander
• 1/2 t ground ginger
• freshly ground salt
• freshly ground pepper
• 1 organic lemon, thinly sliced

Procedure

Chutney

Preheat an oven to 400°F.

Combine the goldenberries, olive oil, onion, red bell pepper, lemon juice, brown sugar, and spices. Stir to coat, then spread evenly in your baking dish or oven-proof skillet.

Place in the oven and roast for 15 to 20 minutes the fruit should be cooked and the onions softened. Set aside.

Sheetpan Chicken Thighs

Preheat oven to 400°F - or your oven is probably still at temperature from the chutney. Line a sheetpan with parchment paper or a silicone mat and set aside.

Place the chicken in a large mixing bowl and sprinkle with the spices. Drizzle with 1 T olive oil and toss to coat.

Turn the chicken onto the prepared sheetpan and arrange the onion, delicata slices, and lemon slices around them so that everything is in a single layer and is nothing on top or underneath any thing else. Drizzle the entire pan with 2 T more olive oil. Place sheetpan in the oven and roast for 30 minutes. The chicken should be cooked through. Spoon the chutney over the top of the thighs and return the pan to the oven for an additional 5 to 10 minutes.

Turn up the oven to broil for 3 minutes to crisp the top of the chicken and veggies, if desired. Remove from the oven and let cool for a few minutes before serving. Serve hot.

I served this on a bed of polenta. Ladle cooked polenta into individual serving bowls. Place roasted chicken thigh to one side and roasted veggies on the other. Spoon the roasted chutney over the top and serve hot.

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*Disclosure: I received product for free from the sponsor for recipe development, however, I have received no additional compensation for my post. My opinion is 100% my own and 100% accurate.