Honey Balsamic Chicken with Crispy Broccoli & Potatoes

1. Heat the oven to 425°F and wash and dry all the produce. Cut the potatoes into ½-inch wedges, toss them on one side of a baking sheet with a drizzle of oil, salt and pepper, and roast on the top rack for 5 minutes.
2. While they roast, cut the broccoli into bite-sized florets and peel and finely chop the garlic. In a small microwave-safe bowl, combine 1 tbsp olive oil with half the garlic and microwave until the garlic sizzles, about 30 seconds.
3. Once the potatoes have had their 5 minutes, add the broccoli to the empty side of the sheet, toss with the garlic oil, salt and pepper, and carry on roasting until both are browned and crisp, another 15 to 20 minutes.
4. As the vegetables roast, pat the chicken dry and season it all over. Heat a drizzle of oil in a large pan over medium-high and cook the chicken until browned and cooked through, 5 to 6 minutes a side, dropping the heat if it colours too fast. Set it aside to rest and wipe out the pan.
5. Return the pan to medium-high with a drizzle of oil and the rest of the garlic, cooking until fragrant, about 30 seconds. Stir in the vinegar, honey, stock concentrate and ¼ cup water and simmer until thick and glossy, 2 to 3 minutes. Take it off the heat and stir in 1 tbsp butter with seasoning.
6. Return the chicken to the pan and turn it to coat in the glaze. Divide the chicken, broccoli and potatoes between plates and spoon any remaining glaze over the chicken.

Tips from the ZestyPlate Kitchen

• Get the potatoes into the oven before the broccoli so the two finish crisp at the same time rather than one going soft.
• Pat the chicken dry and season it well before it hits the pan, which is the difference between a pale and a properly golden sear.
• Let the honey and balsamic reduce until thick and glossy, then whisk in the butter off the heat for shine.
• Return the chicken to the glaze only at the very end and turn it so every side gets coated.