Rosemary Balsamic Chicken with Roasted Garlic Mashed Potatoes

Preheat the oven to 400°F (200°C).

In a bowl, whisk together 2 tablespoons olive oil, balsamic vinegar, honey, Dijon mustard, minced garlic, and chopped rosemary to create the marinade.

Place chicken breasts in a shallow dish and pour the marinade over them, turning to coat. Let marinate for 15 minutes while preparing other components.

Wrap 3 whole garlic cloves in aluminum foil with 1 teaspoon olive oil and place in the oven to roast for 25 minutes until soft and fragrant.

Place the peeled and cubed potatoes in a pot, cover with cold water, add 1/2 teaspoon salt, and bring to a boil. Reduce heat and simmer for 15-20 minutes until fork-tender.

While potatoes are cooking, heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.

Remove chicken from marinade (reserve the marinade) and season with salt and pepper. Sear chicken breasts for 3-4 minutes on each side until golden brown.

Pour the reserved marinade over the chicken, add 1/4 cup chicken broth to the skillet, and transfer to the oven. Bake for 15-20 minutes until chicken reaches an internal temperature of 165°F (74°C).

In another baking dish, toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Roast in the oven for 20 minutes, stirring halfway through, until caramelized and tender.

Drain the cooked potatoes and return them to the pot. Add butter, warmed milk, roasted garlic (squeeze cloves from skins), chopped thyme, salt, and pepper.

Mash the potatoes until smooth and creamy, adjusting consistency with more warm milk if needed.

Remove chicken from the oven and let rest for 5 minutes. If desired, simmer the remaining pan sauce over medium heat for 2-3 minutes to reduce slightly.

Serve chicken breasts with the balsamic pan sauce alongside the roasted garlic mashed potatoes and Brussels sprouts.