Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Ingredients

• 5 Potatoes
• 1 Broccoli
• 2 cloves Garlic
• 2 Chicken Breast
• Balsamic Vinegar
• Honey
• Chicken Stock
• 1 tbsp Butter
• 1 tbsp Vegetable Oil
• 1 tbsp Olive Oil

Instructions

1. Preheat the oven to 425°F (220°C). Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Place them on one side of a baking sheet, drizzle with vegetable oil, and season with salt and pepper. Roast on the top rack of the oven for 5 minutes.
2. Meanwhile, cut the broccoli into bite-sized florets. Peel and finely chop the garlic. In a small microwave-safe bowl, combine the olive oil with half of the garlic and microwave for about 30 seconds, until fragrant.
3. Remove the baking sheet from the oven and add the broccoli to the empty side. Toss the broccoli with the garlic oil, salt, and pepper. Return the sheet to the oven and continue roasting for 15–20 minutes, until the vegetables are browned and crispy.
4. While the vegetables roast, pat the chicken breasts dry with paper towels and season all over with salt and pepper. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until browned and cooked through. Remove the chicken from the pan and set aside to rest, then wipe out the pan.
5. Heat the same pan over medium-high heat with a drizzle of oil. Add the remaining garlic and cook for about 30 seconds, until fragrant. Stir in the balsamic vinegar, honey, chicken stock, and water. Simmer for 2–3 minutes, until the sauce thickens and becomes glossy. Remove from the heat and stir in the butter. Season with salt and pepper.
6. Return the chicken to the pan and turn to coat it evenly in the glaze. Divide the chicken, roasted broccoli, and potatoes between plates. Spoon any remaining sauce over the chicken and serve hot.

instructions_source: editorial-classic