ChickenAmerican Cuisine

Honey Balsamic Chicken with Crispy Broccoli & Potatoes

About This Recipe

Instructions

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2 Servings 1.
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Preheat oven to 425 degrees.
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Wash and dry all produce.
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Cut potatoes into 1/2-inch-thick wedges.
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Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.
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(For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for 5 minutes (we'll add the broccoli then).
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2.
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Meanwhile, cut broccoli florets into bite-size pieces, if necessary.
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Peel and finely chop garlic.
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In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) and half the garlic.
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Microwave until garlic sizzles, 30 seconds.
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3.
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Once potatoes have roasted 5 minutes, remove sheet from oven and add broccoli to empty side; carefully toss with garlic oil, salt, and pepper.
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(For 4 servings, add broccoli to a second sheet.) Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more.
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4.
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While veggies roast, pat chicken dry with paper towels; season all over with salt and pepper.
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Heat a drizzle of oil in a large pan over medium-high heat.
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Add chicken and cook until browned and cooked through, 5-6 minutes per side.
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(If chicken browns too quickly, reduce heat to medium.) Turn off heat; set chicken aside to rest.
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Wash out pan.
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5.
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Heat pan used for chicken over medium-high heat.
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Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds.
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Stir in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings).
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Simmer until thick and glossy, 2-3 minutes.
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Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).
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Season with salt and pepper.
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6.
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Return chicken to pan and turn to coat in glaze.
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Divide chicken, broccoli, and potatoes between plates.
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Spoon any remaining glaze over chicken and serve.