Instruction

• 2 Servings 1
• Preheat oven to 425 degrees
• Wash and dry all produce
• Cut potatoes into 1/2-inch-thick wedges
• Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper
• (For 4 servings, spread potatoes out across entire sheet
• ) Roast on top rack for 5 minutes (we'll add the broccoli then)
• 2
• Meanwhile, cut broccoli florets into bite-size pieces, if necessary
• Peel and finely chop garlic
• In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) and half the garlic
• Microwave until garlic sizzles, 30 seconds
• 3
• Once potatoes have roasted 5 minutes, remove sheet from oven and add broccoli to empty side; carefully toss with garlic oil, salt, and pepper
• (For 4 servings, add broccoli to a second sheet
• ) Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more
• 4
• While veggies roast, pat chicken dry with paper towels; season all over with salt and pepper
• Heat a drizzle of oil in a large pan over medium-high heat
• Add chicken and cook until browned and cooked through, 5-6 minutes per side
• (If chicken browns too quickly, reduce heat to medium
• ) Turn off heat; set chicken aside to rest
• Wash out pan
• 5
• Heat pan used for chicken over medium-high heat
• Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds
• Stir in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings)
• Simmer until thick and glossy, 2-3 minutes
• Remove from heat and stir in 1 TBSP butter (2 TBSP for 4)
• Season with salt and pepper
• 6
• Return chicken to pan and turn to coat in glaze
• Divide chicken, broccoli, and potatoes between plates
• Spoon any remaining glaze over chicken and serve