Bravo Balsamic Chicken with Roasted Brussels Sprouts & Herby Potatoes

Ingredients

• Brussels sprouts

  Cooked, boiled, drained, without salt

  8 oz or 227g

• Garlic

  Raw

  1 clove or 3g

• Rosemary

  Spices, dried

  ⅛ cup or 7g

• Potato

  Flesh and skin, raw

  1 ⅝ Potato medium or 340g

• Chicken

  Chunk, in Water - Kroger

  10 oz or 284g

• Balsamic vinegar

  5 tsp or 26g

• Chicken stock

  Soup, home-prepared

  ¹³⁄₁₆ cup or 200g

• Oil

  Submarine Sandwich - Wegmans

  1 ⅓ tbsp or 19g

• Sugar

  White, granulated sugar

  ½ tsp or 2g

• Butter

  Unsalted

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Italian Seasoning

  Shoppers Value

  3 tsp or 12g

Directions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Peel and mince or grate garlic. Trim and halve Brussels sprouts lengthwise. Pick rosemary leaves from stems; mince leaves until you have 1 tsp (2 tsp for 4).
2. Toss potatoes on one side of a baking sheet with a drizzle of oil, half the garlic, half the Italian Seasoning (you'll use the rest later), salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for 5 minutes (you'll add more to the sheet then).
3. Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully toss Brussels sprouts on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, leave potatoes roasting and toss Brussels sprouts on a second sheet; roast on middle rack.) Return to top rack until browned and tender, 18-22 minutes.
4. Meanwhile, pat chicken* dry with paper towels and season all over with remaining Italian Seasoning, salt, and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer chicken to a cutting board to rest.
5. Heat a drizzle of oil in pan used for chicken over medium heat. Add minced rosemary and remaining garlic. Cook, stirring, until fragrant, 1-2 minutes. Stir in vinegar; simmer until syrupy, 30 seconds. Stir in stock concentrates, 1/4 cup water, and 1/2 tsp sugar. (For 4 servings, use 1/3 cup water and 1 tsp sugar.) Simmer until thickened, 3-5 minutes. Remove from heat and stir in 1 TBSP butter until melted. Season with salt and pepper.
6. Thinly slice chicken crosswise. Divide chicken, Brussels sprouts, and potatoes between plates. Drizzle chicken with sauce and serve.