Fig-Balsamic Chicken

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 2-inch pieces (keeping the pointed tips intact). Place in a bowl; drizzle with 2 teaspoons of olive oil and season with salt, pepper, and up to half the spice blend. Toss to coat. Medium dice the potatoes.

Line a sheet pan with foil. Place the carrot pieces on the foil. Drizzle with 1 tablespoon of olive oil and season with salt, pepper, and the remaining spice blend; toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 6 minutes. Leaving the oven on, remove from the oven. Add the seasoned asparagus to the other side of the sheet pan. Carefully arrange in an even layer. Roast 10 to 12 minutes, or until the vegetables are lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, add the diced potatoes to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 2 tablespoons of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired. Cover to keep warm.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 2 tablespoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

*An instant-read thermometer should register 165°F.

To the pan of reserved fond, add the vinegar, demi-glace, fig spread, and 1/4 cup of water (carefully, as the liquid may splatter). Cook on medium-high, stirring frequently and scraping up any fond, 2 to 3 minutes, or until thoroughly combined. Turn off the heat and stir in the butter until melted and combined. Taste, then season with salt and pepper if desired.

Slice the cooked chicken crosswise. Serve the sliced chicken with the mashed potatoes and roasted vegetables. Top the chicken and potatoes with the sauce. Enjoy!