Seared Chicken & Roasted Fall Vegetables with Caper-Butter Sauce

Seared Chicken & Roasted Fall Vegetables

with Caper-Butter Sauce

50 MIN
4 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

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.

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
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!

Browse Steps
1 of 5