Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Ingredients

• 5potatoes, cut into ½-inch wedges
• 1broccoli, 1 head, cut into bite-sized florets
• 2 clovegarlic, finely chopped; half for the broccoli oil, half for the glaze
• 2chicken breast, patted dry and seasoned all over
• balsamic vinegar, for the glaze; about 2 tbsp
• honey, for the glaze; about 1 tbsp
• chicken stock, 1 stock concentrate sachet, or 1 tbsp of very strong chicken stock
• 1 tbspbutter, stirred into the glaze off the heat
• 1 tbspvegetable oil, for searing the chicken
• 1 tbspolive oil, for the garlic oil on the broccoli

Method

1. 1

   Heat the oven to 425°F (220°C). Cut the potatoes into ½-inch wedges and toss them on one side of a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack for 5 minutes — the broccoli joins them shortly.

2. 2

   Meanwhile, combine 1 tbsp olive oil with half the garlic in a microwave-safe bowl. Microwave for 30 seconds until the garlic sizzles.

3. 3

   Remove the sheet from the oven and add the broccoli to the empty side. Toss with the garlic oil, salt and pepper. Continue roasting until the potatoes and broccoli are browned and crispy, 15–20 minutes more.

4. 4

   Pat chicken dry and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook the chicken for 5–6 minutes per side until browned and cooked through. Set aside to rest.

5. 5

   In the same pan over medium-high heat, add a drizzle of oil and the remaining garlic. Cook for 30 seconds until fragrant. Stir in the balsamic vinegar, honey, stock concentrate and ¼ cup water. Simmer until thick and glossy, 2–3 minutes. Remove from heat and stir in the butter.

6. 6

   Return the chicken to the pan and turn to coat in the glaze. Divide the chicken, broccoli and potatoes between plates. Spoon any remaining glaze over the chicken.