Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Ingredients

• 750 gPotato
• 300 gBroccoli
• 6 gGarlic
• 300 gChicken breast
• 30 mlBalsamic vinegar
• 30 gHoney
• 5 gBroth concentrate
• 15 gButter
• 1 tbspOil
• 1 tbspOlive oil
• 60 mlWater
• 2 gSalt
• 1 gPepper

Instructions

1. 1

   Prep & roast potatoes

   • Preheat oven to 220 °C.
   • Wash potatoes (750 g) and cut into 1/2‑inch (≈1.2 cm) wedges.
   • Toss wedges on one side of a baking sheet with 0.5 tbsp vegetable oil, 1 g salt and 0.5 g pepper.
   • Roast on top rack for 5 minutes (you'll add the broccoli after).
2. 2

   Make garlic oil

   • Cut broccoli into bite‑size florets (300 g).
   • Finely chop garlic. Combine half (≈1 clove / 3 g) with 1 tbsp olive oil in a microwave‑safe bowl.
   • Microwave about 30 seconds until garlic sizzles to make garlic oil.
3. 3

   Roast broccoli

   • Remove potatoes after 5 minutes.
   • Add broccoli to the empty side of the sheet, toss with the garlic oil, 1 g salt and 0.5 g pepper.
   • Continue roasting 15–20 minutes until potatoes and broccoli are browned and crispy.
4. 4

   Cook chicken

   • Pat chicken breasts (300 g) dry and season with 0.5 g salt and 0.5 g pepper.
   • Heat 0.5 tbsp vegetable oil in a large pan over medium‑high heat. Cook chicken 5–6 minutes per side until browned and cooked through.
   • Turn off heat, set chicken aside to rest and wipe out the pan.
5. 5

   Make glaze & coat chicken

   • Return pan to medium‑high heat, add remaining garlic (≈3 g) and a small splash of oil; cook 30 seconds until fragrant.
   • Stir in balsamic vinegar (30 ml), honey (30 g), stock concentrate (5 g) and 60 ml water. Simmer 2–3 minutes until thick and glossy.
   • Remove from heat and stir in 15 g butter. Season with salt and pepper.
   • Return chicken to the pan and turn to coat in the glaze.
6. 6

   Serve

   • Divide chicken, broccoli and potatoes between plates.
   • Spoon any remaining glaze over the chicken and serve immediately.