Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
This dish is bursting with flavor, thanks to the sweet and zesty honey mustard we're spooning over simply seared chicken, plus a miso-maple butter we're tossing with a medley of roasted vegetables for a perfect balance of sweet and savory notes.
CLICK FOR RECIPE CARD
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into 1/4-inch-thick pieces. Halve and peel the onion; cut into 1/2-inch-wide wedges, keeping the layers intact. Transfer the prepared vegetables to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 22 to 26 minutes, or until tender when pierced with a fork. Remove from the oven.
Meanwhile, thinly slice the chives. Roughly chop the pecans. In a bowl, combine the honey, mustard, and mayonnaise; season with salt and pepper. Melt the butter in a large bowl in the microwave (or melt in a pot on the stove and transfer to a large bowl). Add the miso paste, maple syrup, and soy sauce. Whisk to combine.
Pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 9 minutes per side, or until browned and cooked through.* Transfer to a cutting board.
*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
Transfer the roasted vegetables to the bowl of miso-maple butter; toss to combine. Taste, then season with salt and pepper if desired. Slice the cooked chicken crosswise. Serve the sliced chicken with the finished vegetables. Top the chicken with the honey mustard. Top the vegetables with the chopped pecans. Garnish with the sliced chives. Enjoy!
Tips from Home Chefs