Seared Chicken & Roasted Fall Vegetables with Caper-Butter Sauce

Seared Chicken & Roasted Fall Vegetables

with Caper-Butter Sauce

50 MIN
4 Servings
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From the Test Kitchen

Tonight, some of our favorite fall vegetables come together in a hearty, nutty-sweet medley. We’re roasting potatoes, delicata squash (a variety with edible skin), and cauliflower—yours may be white, orange, purple, or green romanesco. The veggies are a perfect side for chicken, pan-seared and topped with a rich, briny pan sauce.

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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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tips & techniques
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ½-inch-thick pieces. Cut out and discard the cauliflower core; cut the head into bite-sized pieces. Medium dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Place the squash, cauliflower, potatoes, and garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 34 to 36 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

While the vegetables roast, roughly chop the capers. Finely chop the parsley leaves and stems.

Cook the chicken:
3 Cook the chicken:

Once the vegetables have roasted for about 15 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

Make the sauce:
4 Make the sauce:

While the vegetables continue to roast, add the capers and butter to the pan of reserved fond. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the butter has melted. Add the honey (kneading the packet before opening), 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. Turn off the heat and season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Divide the roasted vegetables and sliced chicken among 4 dishes. Top the chicken with the sauce. Garnish with the parsley. Enjoy!

Tips from Home Chefs

1 Prepare & roast the vegetables:

Remove the honey from the refrigerator to bring to room temperature. Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Quarter lengthwise; using a spoon, scoop out and discard the pulp and seeds. Cut crosswise into ½-inch-thick pieces. Cut out and discard the cauliflower core; cut the head into bite-sized pieces. Medium dice the potatoes. Peel the garlic; using the flat side of your knife, smash each clove to flatten. Place the squash, cauliflower, potatoes, and garlic on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in an even layer. Roast, rotating the sheet pan halfway through, 34 to 36 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients:

While the vegetables roast, roughly chop the capers. Finely chop the parsley leaves and stems.

Cook the chicken:
3 Cook the chicken:

Once the vegetables have roasted for about 15 minutes, pat the chicken dry with paper towels; season with salt and pepper on both sides. In a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 4 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board. When cool enough to handle, slice crosswise.

4 Make the sauce:

While the vegetables continue to roast, add the capers and butter to the pan of reserved fond. Cook on medium-high, stirring frequently, 1 to 2 minutes, or until the butter has melted. Add the honey (kneading the packet before opening), 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. Turn off the heat and season with salt and pepper to taste.

Make the sauce:
Serve your dish:
5 Serve your dish:

Divide the roasted vegetables and sliced chicken among 4 dishes. Top the chicken with the sauce. Garnish with the parsley. Enjoy!

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