1 - 2 Servings 1.

2 - Preheat oven to 425 degrees.

3 - Wash and dry all produce.

4 - Cut potatoes into 1/2-inch-thick wedges.

5 - Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper.

6 - (For 4 servings, spread potatoes out across entire sheet.

7 - ) Roast on top rack for 5 minutes (we'll add the broccoli then).

8 - 2.

9 - Meanwhile, cut broccoli florets into bite-size pieces, if necessary.

10 - Peel and finely chop garlic.

11 - In a small microwave-safe bowl, combine 1 TBSP olive oil (2 TBSP for 4 servings) and half the garlic.

12 - Microwave until garlic sizzles, 30 seconds.

13 - 3.

14 - Once potatoes have roasted 5 minutes, remove sheet from oven and add broccoli to empty side; carefully toss with garlic oil, salt, and pepper.

15 - (For 4 servings, add broccoli to a second sheet.

16 - ) Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more.

17 - 4.

18 - While veggies roast, pat chicken dry with paper towels; season all over with salt and pepper.

19 - Heat a drizzle of oil in a large pan over medium-high heat.

20 - Add chicken and cook until browned and cooked through, 5-6 minutes per side.

21 - (If chicken browns too quickly, reduce heat to medium.

22 - ) Turn off heat; set chicken aside to rest.

23 - Wash out pan.

24 - 5.

25 - Heat pan used for chicken over medium-high heat.

26 - Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds.

27 - Stir in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings).

28 - Simmer until thick and glossy, 2-3 minutes.

29 - Remove from heat and stir in 1 TBSP butter (2 TBSP for 4).

30 - Season with salt and pepper.

31 - 6.

32 - Return chicken to pan and turn to coat in glaze.

33 - Divide chicken, broccoli, and potatoes between plates.

34 - Spoon any remaining glaze over chicken and serve.