Preheat the oven to 200°C. Cut the potatoes into quarters. Slice the beetroot into 2 cm wedges. Peel and crush the garlic.
Season the potato and beetroot with 1 tbsp olive oil, half the garlic, salt and pepper. Transfer to a lined oven tray and roast for 30-35 minutes, or until lightly golden.
In a bowl, combine the thyme, balsamic vinegar, water, brown sugar, remaining garlic and 1 tbsp olive oil.
Heat a drizzle of olive oil in a fry pan over medium heat. Add the chicken breast and cook for 2-3 minutes on each side, or until golden. Remove from the heat, add the balsamic glaze mix to the pan and coat the chicken. Bake for 10-15 minutes or until the chicken is cooked through and the glaze has reduced.