Sage & Brown Butter Chicken

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry and the fresh produce. Medium dice the sweet potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Quarter the radishes lengthwise. Transfer the prepared vegetables to a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 17 minutes. Leaving the oven on, remove from the oven. 

While the vegetables roast, core and medium dice the apple. Peel and thinly slice the shallot. Combine in a medium bowl. Drizzle with olive oil and season with salt and pepper; stir to coat. Carefully add to the sheet pan of partially roasted vegetables; stir to combine. Return to the oven and roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. 

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, heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken and cook 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. 

While the chicken cooks, pick the sage leaves off the stems; discard the stems, then thinly slice the leaves. To the pan of reserved fond, add the butter; heat on medium-high until melted. Once melted, cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted). Add the sliced sage leaves, vinegar (carefully, as the liquid may splatter), and 2 tablespoons of water. Season with salt and pepper. Cook, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Serve the cooked chicken with the roasted vegetables. Top the chicken with the brown butter sauce. Enjoy!