Sage & Brown Butter Chicken with Roasted Fall Vegetables

Sage & Brown Butter Chicken

with Roasted Fall Vegetables

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

A few easy techniques will make tonight’s elegant dish an autumn favorite. First, we’re roasting a hardy duo of potatoes and sweet, petite honeynut squash (which may have beautiful green stripes). Then, we’re adding apple and shallot to the sheet pan—roasting them just long enough to soften their textures and lend their sweet aromas to the vegetables. Together with a pan sauce of brown (or toasted) butter and sage, it makes for a warming, seasonal accompaniment to pan-seared chicken.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    610 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry and the fresh produce. Cut off and discard the ends of the squash, then carefully peel. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice. Medium dice the potatoes. Pick the sage leaves off the stems; discard the stems, then roughly chop.

Start the vegetables:
2 Start the vegetables:

Place the squash and potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 16 to 18 minutes, or until lightly browned. Leaving the oven on, remove the roasted vegetables from the oven.

Finish the vegetables:
3 Finish the vegetables:

While the vegetables roast, quarter and core the apple. Cut crosswise into ¼-inch-thick pieces. Peel and thinly slice the shallot. Place the apple and shallot in a bowl; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Carefully add to the sheet pan of roasted vegetables; stir to combine. Return to the oven. Roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

Cook the chicken:
4 Cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Make the brown butter sauce:
5 Make the brown butter sauce:

Add the butter to the pan of reserved fond. Cook on medium-high, stirring constantly and swirling the pan, 30 seconds to 1 minute, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the sage, vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Turn off the heat; season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished vegetables and cooked chicken between 2 dishes. Top with the brown butter sauce. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry and the fresh produce. Cut off and discard the ends of the squash, then carefully peel. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice. Medium dice the potatoes. Pick the sage leaves off the stems; discard the stems, then roughly chop.

2 Start the vegetables:

Place the squash and potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 16 to 18 minutes, or until lightly browned. Leaving the oven on, remove the roasted vegetables from the oven.

Start the vegetables:
Finish the vegetables:
3 Finish the vegetables:

While the vegetables roast, quarter and core the apple. Cut crosswise into ¼-inch-thick pieces. Peel and thinly slice the shallot. Place the apple and shallot in a bowl; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Carefully add to the sheet pan of roasted vegetables; stir to combine. Return to the oven. Roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

4 Cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

Cook the chicken:
Make the brown butter sauce:
5 Make the brown butter sauce:

Add the butter to the pan of reserved fond. Cook on medium-high, stirring constantly and swirling the pan, 30 seconds to 1 minute, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the sage, vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring constantly and scraping up any fond from the bottom of the pan, 30 seconds to 1 minute, or until thoroughly combined and fragrant. Turn off the heat; season with salt and pepper to taste.

6 Plate your dish:

Divide the finished vegetables and cooked chicken between 2 dishes. Top with the brown butter sauce. Enjoy!

Plate your dish:
Browse Steps
1 of 6