Honey balsamic chicken — seared chicken glazed in a glossy sweet-tangy balsamic honey sauce, served with crispy roasted broccoli and potato wedges. A cosy dinner.
- 5 Potatoes
- 1 Broccoli
- 2 cloves Garlic
- 2 Chicken Breast
- Balsamic Vinegar
- Honey
- Chicken Stock
- 1 tbsp Butter
- 1 tbsp Vegetable Oil
- 1 tbsp Olive Oil
Preparation
- Preheat the oven to 425°F and wash and dry all produce. Cut the potatoes into ½-inch wedges, toss on one side of a baking sheet with a drizzle of oil, salt and pepper, and roast on the top rack for 5 minutes.
- Meanwhile, cut the broccoli into bite-sized florets and peel and finely chop the garlic. In a small microwave-safe bowl, combine 1 tbsp olive oil and half the garlic, and microwave until the garlic sizzles, 30 seconds.
- Once the potatoes have roasted 5 minutes, add the broccoli to the empty side of the sheet, toss with the garlic oil, salt and pepper, and continue roasting until both are browned and crispy, 15–20 minutes more.
- While the veg roast, pat the chicken dry and season all over. Heat a drizzle of oil in a large pan over medium-high heat and cook the chicken until browned and cooked through, 5–6 minutes per side (lower the heat if it browns too fast), then set aside to rest and wipe out the pan.
- Heat the same pan over medium-high, add a drizzle of oil and the remaining garlic, and cook until fragrant, 30 seconds. Stir in the vinegar, honey, stock concentrate and ¼ cup water, and simmer until thick and glossy, 2–3 minutes, then take off the heat and stir in 1 tbsp butter and seasoning.
- Return the chicken to the pan and turn to coat in the glaze. Divide the chicken, broccoli and potatoes between plates, spooning any remaining glaze over the chicken.
