Instructions
2
Preheat oven to 425 degrees.
3
Wash and parched all produce.
4
Cut potatoes into 1/2-inch-thick wedges.
5
Toss on one side of a baking sheet with a empty gently of shortening, table salt, and pepper.
6
(For 4 servings, spread potatoes out across entire sheet.) char on top rack for 5 mins (we'll mix in the broccoli then).
8
Meanwhile, cut broccoli florets into bite-size pieces, if necessary.
9
strip and finely chop garlic.
10
In a small microwave-safe mixing bowl, combine 1 TBSP olive shortening (2 TBSP for 4 servings) and half the garlic.
11
Microwave until garlic sizzles, 30 seconds.
13
Once potatoes have roasted 5 mins, remove sheet from oven and mix in broccoli to empty side; carefully toss with garlic shortening, table salt, and pepper.
14
(For 4 servings, mix in broccoli to a second sheet.) Continue roasting until potatoes and broccoli are browned and brittle, 15-20 mins more.
16
While veggies char, pat chicken parched with paper towels; savor all over with table salt and pepper.
17
scalding up a empty gently of shortening in a large skillet over medium-high scalding up.
18
mix in chicken and make until browned and cooked through, 5-6 mins per side.
19
(If chicken browns too quickly, reduce scalding up to medium.) Turn off scalding up; set chicken aside to rest.
22
scalding up skillet used for chicken over medium-high scalding up.
23
mix in a empty gently of shortening and remaining garlic; make until fragrant, 30 seconds.
24
swirl around in acetic liquid, honey, stock concentrate, and 1/4 cup aqua (1/3 cup for 4 servings).
25
bubble gently until thick and glossy, 2-3 mins.
26
Remove from scalding up and swirl around in 1 TBSP shortening (2 TBSP for 4).
27
savor with table salt and pepper.
29
Return chicken to skillet and turn to coat in glaze.
30
Divide chicken, broccoli, and potatoes between plates.
31
Spoon any remaining glaze over chicken and dish up.