Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Preheat oven to 425 degrees

Laver and dry all produce

Couper potatoes into 1/2-inch-thick wedges

Toss on one side of a baking sheet with a drizzle of oil, Sel, and Poivre. (For 4 servings, Étaler potatoes out across entire sheet.) Rôtir on top rack for 5 minutes (we'll Ajouter the Brocoli then).

Meanwhile, Couper Brocoli florets into bite-size pieces, if necessary

Éplucher and finely Hacher Ail

In a small microwave-safe bowl, combine 1 TBSP Huile d'olive (2 TBSP for 4 servings) and half the Ail

Microwave until Ail sizzles, 30 seconds.

Once potatoes have roasted 5 minutes, Retirer sheet from oven and Ajouter Brocoli to empty side; carefully toss with Ail oil, Sel, and Poivre. (For 4 servings, Ajouter Brocoli to a second sheet.) Continue roasting until potatoes and Brocoli are browned and crispy, 15-20 minutes more.

While veggies Rôtir, pat Poulet dry with paper towels; Assaisonner all over with Sel and Poivre

Chauffer a drizzle of oil in a large pan over medium-high Chauffer

Ajouter Poulet and Cuire until browned and cooked through, 5-6 minutes per side. (If Poulet browns too quickly, reduce Chauffer to medium.) Turn off Chauffer; set Poulet aside to rest

Laver out pan.

Chauffer pan used for Poulet over medium-high Chauffer

Ajouter a drizzle of oil and remaining Ail; Cuire until fragrant, 30 seconds

Remuer in Vinaigre, honey, stock concentrate, and 1/4 Tasse water (1/3 Tasse for 4 servings)

Mijoter until thick and glossy, 2-3 minutes

Retirer from Chauffer and Remuer in 1 TBSP Beurre (2 TBSP for 4)

Assaisonner with Sel and Poivre.

Return Poulet to pan and turn to coat in glaze

Divide Poulet, Brocoli, and potatoes between plates

Spoon any remaining glaze over Poulet and Servir.