Instructions
1. Begin by preheating your oven to a high temperature of 425°F. Rinse and thoroughly dry all your produce for the best roasting results. Cut the potatoes into 1/2-inch-thick wedges and arrange them on one side of a baking sheet. Drizzle with olive oil, then season generously with salt and pepper. Toss to coat evenly. For larger servings, spread the potatoes across the entire sheet. Place the sheet on the top rack of your oven and roast the potatoes for 5 minutes to start the cooking process. 2. While the potatoes roast, prepare the broccoli by cutting the florets into bite-sized pieces if they aren’t already. Peel and finely chop the garlic cloves to release their full flavor. In a small microwave-safe bowl, combine 1 tablespoon of olive oil with half of the chopped garlic. Microwave the mixture until the garlic begins to sizzle slightly, about 30 seconds, infusing the oil with a fragrant essence. 3. After the potatoes have roasted for 5 minutes, carefully remove the baking sheet from the oven. Add the broccoli florets to the empty side of the sheet, then toss everything together with the garlic oil, seasoning again with salt and pepper. If cooking for four servings, use a second baking sheet for the broccoli. Return the vegetables to the oven and continue roasting until both the potatoes and broccoli are beautifully browned and crispy, which should take an additional 15 to 20 minutes. 4. While your vegetables are roasting, prepare the chicken breasts. Pat them dry using paper towels to help achieve a perfect sear. Season all sides with salt and pepper. Heat a drizzle of vegetable oil in a large skillet over medium-high heat. Add the chicken breasts and cook them until golden brown and cooked through, approximately 5 to 6 minutes per side. If you notice the chicken browning too quickly, reduce the heat to medium to avoid burning. Once done, turn off the heat and transfer the chicken to a plate to rest while you make the glaze. Clean out the pan for the next step. 5. Set your cleaned pan back on the stove over medium-high heat. Add a drizzle of olive oil and the remaining chopped garlic, cooking until the garlic becomes fragrant, about 30 seconds. Stir in the balsamic vinegar, honey, chicken stock concentrate, and a splash of water (1/4 cup for two servings, 1/3 cup for four). Let the mixture simmer and reduce until it thickens into a glossy glaze, about 2 to 3 minutes. Remove the pan from heat and stir in 1 tablespoon of butter (or 2 tablespoons for larger servings) to enrich the sauce. Taste and adjust seasoning with salt and pepper as needed. 6. Return the chicken breasts to the pan and turn them gently in the luscious honey balsamic glaze to ensure every bite is flavorful and shiny. Plate the chicken alongside the crispy roasted broccoli and potatoes. Spoon any remaining glaze generously over the chicken before serving. Enjoy this delightful dish fresh and warm for the best experience.
