Step 2

Meanwhile, combine 1 tbsp olive oil with half the garlic in a microwave-safe bowl. Microwave for 30 seconds until the garlic sizzles.

Step 3

Remove the sheet from the oven and add the broccoli to the empty side. Toss with the garlic oil, salt and pepper. Continue roasting until the potatoes and broccoli are browned and crispy, 15–20 minutes more.

Step 4

Pat chicken dry and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Cook the chicken for 5–6 minutes per side until browned and cooked through. Set aside to rest.

Step 5

In the same pan over medium-high heat, add a drizzle of oil and the remaining garlic. Cook for 30 seconds until fragrant. Stir in the balsamic vinegar, honey, stock concentrate and ¼ cup water. Simmer until thick and glossy, 2–3 minutes. Remove from heat and stir in the butter.

Step 6

Return the chicken to the pan and turn to coat in the glaze. Divide the chicken, broccoli and potatoes between plates. Spoon any remaining glaze over the chicken.