To a Gallon Size Resealable Bag, combine Olive Oil, Whisky, Maple Syrup, Apple Cider Vinegar, Dijon Mustard, Pepper and 1/2 of the Salt.

Season the Chicken Breast with the remaining Salt and place in the Resealable Bag. Seal the Bag and marinate for at least 30 minutes. (Note: you can definitely marinate the chicken for longer…2 hours works great…even overnight.)

Right before you’re ready to cook the Chicken. Cut Acorn Squash in half vertically. Scoop out the seeds. Slice 1/4 - 1/2 inch slices Horizontally. Place in 2nd Resealable Plastic Bag. (Note: we’re only using half of the squash per serving, so if you’re cooking this recipe for just yourself, save the other half of the squash in the refrigerator for another recipe.)

Cut Apple in half. Core apple and slice each half in half so you have 4 quarter slices. Place in Resealable Plastic Bag.

Cut off the ends of the Carrot. Discard. Cut Carrot into about 3-5 pieces. Place in Resealable Plastic Bag.

Cut off each end of the Shallot. Peel and cut into about 3 slices. Place in Resealable Plastic Bag.

Drizzle Fruits and Vegetables with a little Olive Oil. Add a pinch of Salt and Pepper.

On Sheet Pan lined with Non-stick Aluminum Foil, place Chicken Breast that you have dried with a Paper Towel. Place meat thermometer into the thickest part of the Breast.

Bake at 425°F for 20 minutes.

10. Remove and drain off excess juices. Arrange fruits and vegetables around the Chicken. Place back in 425°F oven for about another 20 minutes until the temperature of the chicken reaches 165°F or until the juices run clear. (Note: I like to take the Chicken out at 160°F because the residual heat will continue to cook the chicken and you’ll reach the 165°F temperature no problem.) (Note: If you want to cook fruits and vegetables longer, just take out the chicken when it reaches the desired temperature and let it rest while you continue to bake the fruits and veggies.)