• Preheat oven to 400 degrees and position oven rack to lower middle.
• Place all ingredients in a large bowl, tossing to combine. Arrange vegetables in a single layer, on a parchment lined, rimmed baking sheet.
• Roast for a total of 45 minutes, turning vegetables after 30 minutes of cooking time.
• Vegetables should be cooked through and nicely browned.

Vinaigrette

• In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

Arugula Salad

• In a large bowl, combine the arugula, sunflower seeds and grapes. Drizzle with the vinaigrette and sprinkle with salt and pepper. Toss to combine.

• Season chicken thighs with salt and pepper.
• Set 2 large frying pans (for 10 servings) over medium-high heat and when hot add 1 tablespoon of the oil to each pan. Carefully add 5 pieces of chicken, skin side down to each pan. Once the chicken is nicely brown, about 4 minutes per side, remove the pan from heat.
• To make the orange sauce, whisk together all the sauce ingredients in a small bowl. Divide the sauce evenly among the pan(s) with the chicken, and bring to a boil. Lower heat to a simmer, cover and cook chicken for an additional 15 minutes, turning halfway through cooking time. If the sauce is too watery, add 1 more teaspoon of arrowroot or as needed to make it thicker.
• Remove lid and allow sauce to simmer for a thicker consistency if desired.