Orange Thyme Chicken with Rhubarb Compote and Mashed Potatoes

6 bone-in, skinless chicken breasts

1 tbsp (15 mL) black pepper, freshly ground

1/4 tsp (1.25 mL) salt

2 tbsp (30 mL) frozen orange juice concentrate, thawed

1 tsp (5 mL) orange zest, freshly grated

1 tbsp (15 mL) thyme, fresh, minced

1 tbsp (15 mL) extra virgin olive oil

3 tbsp (45 mL) balsamic vinegar

1/2 cup (125 mL) brown sugar

1 tbsp (15 mL) ginger, minced

1/2 cup (125 mL) onions, minced

2 cups (500 mL) rhubarb, fresh or frozen, cut into ½ inch (1.25 cm) pieces

6 red potatoes, with skin

1/4 cup (60 mL) 1% milk

1 tbsp (15 mL) butter

3 cloves garlic, whole

6 sprigs thyme, fresh, for garnish

1 Preheat oven to 350°F (175°C).
2 Make glaze by adding pepper, salt, orange juice concentrate, thyme and olive oil to a medium sized bowl and stirring ingredients. You can also add some grated orange zest for added flavour (if desired).
3 Arrange skinless breasts bone side down in a baking dish and top with glaze. Bake in oven for approximately 45 minutes or until browned and cooked through and internal temperature reaches 165°F (74°C). Baste with pan juices twice during baking.
4 Make rhubarb compote while chicken is baking by combining vinegar, brown sugar, ginger, rhubarb and onion in saucepan. Bring to a boil and reduce heat and simmer 20 minutes. Turn off heat and sit to cool.
5 Make mashed potatoes by cutting potatoes into four and cooking in plenty of water with the whole garlic. Remove from heat and mash potatoes and garlic with butter and milk.
6 To serve place chicken breast on mound of mashed potatoes and drizzle rhubarb compote around edges of dish. Garnish with fresh sprig of thyme.