Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 12 Servings.
2. 2Heat the ovenTurn the oven on to 425 degrees. Wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges.
3. 3Toss 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).
4. 4In the meantime, cut broccoli florets into bite-size pieces, if necessary. Peel and finely chop the garlic. In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) and half the garlic.
5. 5Microwave until garlic sizzles, 30 seconds.
6. 6Once 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.
7. 7While 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.
8. 8Add chicken and cook until browned and cooked through, 5-6 minutes per side. (If chicken browns too quickly, turn the heat down to medium.) Turn off heat; set chicken aside to rest. Wash out pan.
9. 9Heat pan used for chicken over medium-high heat. Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds.
10. 10Mix in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings). Simmer until thick and glossy, 2-3 minutes. Take it off the heat and stir through 1 TBSP butter (2 TBSP for 4).
11. 11SeasonSeason with salt and pepper.
12. 12ServeReturn chicken to pan and turn to coat in glaze. Divide chicken, broccoli, and potatoes between plates. Spoon any remaining glaze over chicken and serve.