Ingredients

Ingredients

• 3/4 lb Boneless, Skinless Chicken Thighs
• 1 Apple
• 1 Honeynut Squash
• 1/2 lb Yukon Gold Potatoes
• 1 Sage
• 2 tbsp Butter
• 2 tbsp White Wine Vinegar
• 1 Shallot

Instructions

Instructions

1

Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry and the fresh produce. Cut off and discard the ends of the squash, then carefully peel. Halve the squash lengthwise; using a spoon, scoop out and discard the pulp and seeds. Medium dice. Medium dice the potatoes. Pick the sage leaves off the stems; discard the stems, then roughly chop.

2

Start the vegetables:

Place the squash and potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single layer. Roast 16 to 18 minutes, or until lightly browned. Leaving the oven on, remove the roasted vegetables from the oven.

3

Finish the vegetables:

While the vegetables roast, quarter and core the apple. Cut crosswise into ¼-inch-thick pieces. Peel and thinly slice the shallot. Place the apple and shallot in a bowl; drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Carefully add to the sheet pan of roasted vegetables; stir to combine. Return to the oven. Roast 9 to 11 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven. Season with salt and pepper to taste. Set aside in a warm place.

4

Cook the chicken:

While the vegetables continue to roast, pat the chicken dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken and cook, loosely covering the pan with aluminum foil, 5 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Set aside in a warm place.

5

Make the brown butter sauce:

Add the butter to the pan of reserved fond. Cook on medium-high, stirring constantly and swirling the pan, 30 seconds to 1 minute, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Add the sage, 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 and fragrant. Turn off the heat; season with salt and pepper to taste.

6

Plate your dish:

Divide the finished vegetables and cooked chicken between 2 dishes. Top with the brown butter sauce. Enjoy!