Honey Balsamic Chicken with Crispy Broccoli & Potatoes

While the potatoes roast, cut the broccoli florets into bite-size pieces. Peel and finely chop the garlic. In a small microwave-safe bowl, combine 1 tablespoon olive oil (or 2 tablespoons for 4 servings) with half of the chopped garlic. Microwave until the garlic just sizzles, about 30 seconds.

After the potatoes have roasted for 5 minutes, take the baking sheet out of the oven. Add the broccoli to the empty side, then carefully toss it with the garlic oil, salt, and pepper. (For 4 servings, you'll want to use a second baking sheet for the broccoli.)

Return the sheet to the oven and continue roasting until both the potatoes and broccoli are browned and crispy, another 15-20 minutes.

While the vegetables are roasting, pat the chicken dry with paper towels and season it all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the chicken and cook until it's nicely browned and cooked through, about 5-6 minutes per side. (If you notice it browning too quickly, just reduce the heat to medium.)

Once done, turn off the heat and set the chicken aside to rest. Wash out the pan; you'll use it again for the sauce.

Return the pan you used for the chicken to medium-high heat. Add a drizzle of oil and the remaining garlic, cooking until it smells fragrant, about 30 seconds. Stir in the balsamic vinegar, honey, chicken stock concentrate, and 1/4 cup water (or 1/3 cup for 4 servings).

Bring the mixture to a simmer and cook until it's thick and glossy, which should take about 2-3 minutes. Remove the pan from the heat and stir in 1 tablespoon butter (or 2 tablespoons for 4 servings). Season the glaze with salt and pepper to taste.