Honey Balsamic Chicken with Crispy Broccoli & Potatoes
Honey-Balsamic Chicken with Crispy Broccoli & Potatoes — an American chicken recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Chicken, United States, Gluten-Free, Nut-Free, Egg-Free
Ingredients
- 5 g potatoes
- 1 g broccoli
- 2 pcs garlic
- 2 g chicken breasts
- 1 ml balsamic vinegar
- 1 ml honey
- 1 g chicken stock
- 1 g butter
- 1 tbsp vegetable oil
- 1 g olive oil
Instructions
- Preheat the oven to 425°F and rinse and thoroughly dry all produce.
- Cut the potatoes into wedges about 1/2 inch thick.
- Arrange the potatoes on one side of a baking sheet, drizzle with oil, season with salt and pepper, and toss to coat (for 4 servings, spread the potatoes across the entire sheet).
- Roast the potatoes on the top rack for 5 minutes.
- While the potatoes start roasting, break the broccoli into bite-size florets if needed and peel and finely chop the garlic.
- In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) with half the chopped garlic; microwave until the garlic sizzles, about 30 seconds.
- Remove the sheet from the oven, add the broccoli to the empty side, and carefully toss with the garlic oil, salt, and pepper (for 4 servings, add the broccoli to a second sheet).
- Return the sheet to the oven and continue roasting until the potatoes and broccoli are browned and crispy, about 15–20 minutes more.
- While the vegetables roast, pat the chicken dry with paper towels and season all over with salt and pepper.
- Heat a drizzle of oil in a large skillet over medium-high heat, add the chicken, and cook until browned and cooked through, about 5–6 minutes per side (reduce heat to medium if it browns too quickly).
- Turn off the heat, transfer the chicken to rest, and wash out the pan.
- Place the cleaned pan over medium-high heat, add a drizzle of oil and the remaining garlic, and cook until fragrant, about 30 seconds.
- Stir in the vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings) and simmer until the sauce is thick and glossy, 2–3 minutes.
- Remove the pan from the heat, stir in 1 TBSP butter (2 TBSP for 4 servings), and season the glaze with salt and pepper.
- Return the chicken to the pan and turn it to coat thoroughly in the glaze.
- Divide the chicken, broccoli, and potatoes among plates, spoon any remaining glaze over the chicken, and serve.