Baked Chicken with Fall veggies and Figs

Serves 4

4 Chicken breasts bone in skin on, cut in half and thin rib part removed
1 small to medium butternut squash, peeled, seeds removed, and cubed
3 medium potatoes, cubed, or some small baby potatoes skin on.
1/2 cup frozen green beans, or fresh green beans sliced.
1/2 cup mission figs, halved.
2 good size shallots, sliced thin
3-4 garlic cloves, minced
3/4 cup chicken or vegetable broth
1/4 cup orange juice
about 1 tsp of grated orange rind
1/2 tsp cinnamon
1 - 1 1/2 tsp fresh thyme
1/2 tsp oregano, dried (or 1 1/2 tsp. fresh)
salt and fresh ground pepper to taste

1.  Preheat oven to 350 degrees.

2.  Add veggies, figs, spices, shallots and garlic to a dutch oven, or roasting pan.  Toss to mix.

3.  Place chicken breasts on top of the veggie mix.  Combine the broth and the orange juice, and pour the liquid over the top of the chicken.  Grate some fresh orange rind over the chicken, and season with salt and pepper.

4.  Bake covered in a 350 degree oven for 40 minutes.  Uncover, then cook for about 40 more minutes, basting about every 15 minutes until chicken is nicely browned.

5.  Put some veggies on a plate, arrange 2 breast quarters and spoon some pan juices over all.