Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Instructions

1- 2 Servings 1.

2- Preheat oven to 425 degrees.

3- Wash and dry all produce.

4- Cut potatoes into 1/2-inch-thick wedges.

5- Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.

6- (For 4 servings, spread potatoes out across entire sheet.

7- ) Roast on top rack for 5 minutes (we'll add the broccoli then).

8- 2.

9- Meanwhile, cut broccoli florets into bite-size pieces, if necessary.

10- Peel and finely chop garlic.

11- In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) and half the garlic.

12- Microwave until garlic sizzles, 30 seconds.

13- 3.

14- Once potatoes have roasted 5 minutes, remove sheet from oven and add broccoli to empty side; carefully toss with garlic oil, salt, and pepper.

15- (For 4 servings, add broccoli to a second sheet.

16- ) Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more.

17- 4.

18- While veggies roast, pat chicken dry with paper towels; season all over with salt and pepper.

19- Heat a drizzle of oil in a large pan over medium-high heat.

20- Add chicken and cook until browned and cooked through, 5-6 minutes per side.

21- (If chicken browns too quickly, reduce heat to medium.

22- ) Turn off heat; set chicken aside to rest.

23- Wash out pan.

24- 5.

25- Heat pan used for chicken over medium-high heat.

26- Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds.

27- Stir in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings).

28- Simmer until thick and glossy, 2-3 minutes.

29- Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).

30- Season with salt and pepper.

31- 6.

32- Return chicken to pan and turn to coat in glaze.

33- Divide chicken, broccoli, and potatoes between plates.

34- Spoon any remaining glaze over chicken and serve.