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Seared Chicken & Roasted Fall Vegetables

with Caper-Butter Pan Sauce

Customer Favorite
  • Group Created with Sketch.
    Time
    45-55 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 530 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Two exciting autumn vegetables elevate a classic cool-weather side, the roasted vegetable medley, in this recipe. We’re roasting delicata squash (a ridged, striped variety with edible skin) and gorgeous romanesco cauliflower, along with potatoes for extra heartiness. They make for a delicious accompaniment to seared chicken topped with a rich, briny pan sauce.

fresh
ingredients
Seared Chicken & Roasted Fall Vegetables with Caper-Butter Pan Sauce
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 cloves Garlic
  • 1 Delicata Squash
  • 1 head Romanesco Cauliflower
  • ¾ lb Yukon Gold Potatoes
  • 1 large bunch Parsley
  • 4 Tbsps Butter
  • 2 Tbsps Apple Cider Vinegar
  • 1 Tbsp Capers
  • 1 Tbsp Honey
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the squash 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 10 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 the cooked chicken 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. 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!

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Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Remove the honey from the refrigerator to bring to room temperature. Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter the squash 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.

Prepare the remaining ingredients:
Cook the chicken:
3 Cook the chicken:

Once the vegetables have roasted for about 10 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 the cooked chicken 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. 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!