Before starting, preheat the oven to 425˚F.Wash and dry all produce. Pat chicken dry with paper towels. Season with 1/2 tbsp BBQ Seasoning (dbl for 4 ppl), salt and pepper. Arrange chicken on a parchment-lined baking sheet.Drizzle 1 tsp oil (dbl for 4 ppl) over chicken.Roast in the bottom of the oven, until chicken is cooked through, 14-16 min.**

Meanwhile, cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min. Drain and return potatoes to the same pot, off heat.

Meanwhile, peel, then cut carrot into 1/4-inch half-moons. Heat a large non-stick pan over medium-high heat. When hot, add carrots, peas and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until water evaporates, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl). Cook, stirring often, until butter melts, 1 min.Transfer veggies to a medium bowl and season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper, then toss to combine. Cover to keep warm.

Once chicken is roasted, transfer to a plate and cover to keep warm.Heat the same pan over medium. Add 1/2 cup water (dbl for 4 ppl), broth concentrate, 1/2 tsp BBQ Seasoning (dbl for 4 ppl) and any drippings from the baking sheet to the pan.Bring to a boil. Whisk Cream Sauce Blend into sauce.Cook, stirring often, until gravy thickens slightly, 3-4 min. Remove from heat. Season with salt and pepper, to taste.

Thinly slice chives.Roughly mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until slightly mashed. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with 1/4 tsp garlic salt (dbl for 4 ppl) and pepper.Stir in half the chives.

Thinly slice chicken, if desired.Divide smashed potatoes and veggies between plates. Sprinkle remaining chives over veggies. Place chicken on top of potatoes.Pour gravy over chicken.