Ingredients

• 5 Potatoes
• 1 head Broccoli
• 2 cloves Garlic
• 2 Chicken breasts
• 2 tbsp Balsamic vinegar
• 1 tbsp Honey
• 1 Chicken stock concentrate
• 1 tbsp Butter
• 1 tbsp Vegetable oil
• 1 tbsp Olive oil

Equipment

• Baking sheet
• Large skillet
• Small microwave-safe bowl
• Chef's knife
• Cutting board

Instructions

1. Heat your oven to 425F and wash and dry all the produce. Cut the potatoes into half-inch wedges, then 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 to give them a head start, since they take longer than the broccoli.
2. While the potatoes roast, cut the broccoli into bite-size florets and finely chop the garlic. In a small microwave-safe bowl, stir together the olive oil and half the garlic, then microwave for about 30 seconds until the garlic sizzles and smells fragrant, which mellows the raw bite.
3. Pull the sheet out and add the broccoli to the empty side, tossing it with the warm garlic oil, salt, and pepper. Return to the oven and roast 15 to 20 minutes more, until the potatoes and broccoli are browned and crispy at the edges.
4. Meanwhile, pat the chicken dry with paper towels and season all over with salt and pepper, since dry chicken browns far better. Heat a drizzle of oil in a large pan over medium-high heat, then cook the chicken 5 to 6 minutes per side until deeply golden and cooked through (lower the heat to medium if it browns too fast). Set it aside to rest and wipe out the pan.
5. Return the pan to medium-high heat with a drizzle of oil and the remaining garlic, cooking just 30 seconds until fragrant. Stir in the balsamic vinegar, honey, stock concentrate, and a quarter cup of water, then simmer 2 to 3 minutes until thick and glossy. Off the heat, swirl in the butter for shine and season with salt and pepper.
6. Return the chicken to the pan and turn it to coat in the glaze. Divide the chicken, broccoli, and potatoes between plates, spoon any extra glaze over the top, and serve right away.