Brown Butter & Caper Chicken with Roasted Vegetables

Brown Butter & Caper Chicken

with Roasted Vegetables

Group Created with Sketch. 40 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 650 Cals/serving
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In this simple, elegant dish, a pan sauce of toasty browned butter and briny capers adds succulence to seared chicken. For an easy accompaniment, we’re roasting a hearty medley of carrots, onion, and potato together on one sheet pan, bringing out the vegetables’ natural sweetness.

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Medium dice the potato. Peel the onion and cut into 1/2-inch wedges.

Roast the vegetables:
2 Roast the vegetables:

Place the chopped garlic, carrot pieces, diced potato, and onion wedges on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Set aside in a warm place.

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 medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Make the sauce:
4 Make the sauce:

Add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 30 seconds to 1 minute, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the capers, vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until combined and heated through. Turn off the heat and season with salt and pepper to taste.

Serve your dish:
5 Serve your dish:

Serve the cooked chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy!

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1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Medium dice the potato. Peel the onion and cut into 1/2-inch wedges.

2 Roast the vegetables:

Place the chopped garlic, carrot pieces, diced potato, and onion wedges on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 25 to 27 minutes, or until lightly browned and tender when pierced with a fork. Set aside in a warm place.

Roast the vegetables:
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 medium pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken; cook 5 to 6 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Make the sauce:

Add the butter to the pan of reserved fond. Cook on medium-high, stirring frequently and swirling the pan, 30 seconds to 1 minute, or until browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the capers, vinegar, and 2 tablespoons of water (be careful, as the liquid may splatter). Cook, stirring frequently and scraping up any fond from the bottom of the pan, 1 to 2 minutes, or until combined and heated through. Turn off the heat and season with salt and pepper to taste.

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

Serve the cooked chicken with the roasted vegetables. Top the chicken with the sauce. Enjoy!