Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Method

1. 01

   Heat the oven to 425°F (220°C). Toss the potatoes with 1 tbsp olive oil, 1/4 tsp salt and a pinch of the black pepper on a large sheet pan. Spread out and roast for 15 minutes.

2. 02

   Toss the broccoli with the remaining olive oil, half the garlic, 1/4 tsp salt and a pinch of pepper. Add beside the potatoes and roast for 20 minutes, turning once, until the potatoes are tender and both vegetables have browned edges.

3. 03

   Meanwhile, season the chicken breasts with the remaining salt and pepper. Heat the vegetable oil in a skillet over medium-high heat. Sear the chicken for 5 minutes per side, then reduce the heat and cook for 2-4 minutes more as needed until the center reaches 165°F. Transfer to a plate.

4. 04

   Reduce the skillet heat to medium-low. Add the remaining garlic and stir for 1 minute until fragrant. Add the balsamic vinegar, honey and chicken stock; simmer for 3 minutes, scraping up the browned bits, until glossy. Remove from the heat and swirl in the butter.

5. 05

   Turn the chicken and its resting juices through the glaze. Divide between two plates with the potatoes and broccoli, spooning the remaining sauce over the chicken.