Seared Chicken & Roasted Fall 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.

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

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.

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.

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