Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and cut red onion into wedges. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Cut sweet potato into 1-inch cubes. Toss veggies on a baking sheet with 2 TBSP olive oil and a pinch of salt and pepper. Roast until tender and lightly browned, 25-35 minutes.

Meanwhile, mince or grate garlic. Whisk garlic, honey, whole grain mustard, 2 tsp white wine vinegar (we sent more), and 2 TBSP olive oil in a medium bowl. Season generously with salt and pepper. Stir to combine.

Place chicken in marinade and toss to coat.

Heat a large ovenproof pan over medium-high heat. Remove chicken from marinade and sear in pan until no longer pink on outside, 2-3 minutes per side. Brush chicken with marinade as it cooks.

Once chicken is browned and sticky, pour over any remaining marinade. With 8-10 minutes to go on veggies, transfer pan with chicken to oven. (TIP: If you don’t have an ovenproof pan, transfer chicken and marinade to a baking dish.) Roast until chicken is firm and juices run clear when cut.

Divide chicken and veggies between plates. Drizzle with any remaining sauce from pan. Tear leaves from parsley and sprinkle on top.