Before starting, preheat the oven to 425˚F. Wash and dry all produce. Peel, then 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. Mash 2 tbsp butter and 3 tbsp milk (dbl both for 4 ppl) into potatoes until creamy. Season with salt and pepper, to taste.

Meanwhile, halve zucchini lengthwise, then cut into 1/2-inch half-moons. Peel, then cut carrot into 1/4-inch rounds.

Add carrots, zucchini and 1 tbsp oil (dbl both for 4 ppl) to an unlined baking sheet. Season with pepper and chicken salt, then toss to combine. Roast in the middle of the oven, stirring halfway through, until veggies are tender-crisp, 18-20 min.

Meanwhile, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with garlic salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Remove the pan from heat. Transfer chicken to a plate. (NOTE: Chicken with finish cooking in step 5.)

Add 1 tbsp butter (dbl for 4 ppl) to the same pan, then swirl the pan until melted. Heat the pan over medium. Sprinkle Gravy Spice Blend into the pan, then whisk to combine. Gradually whisk in 3/4 cup water (dbl for 4 ppl) until smooth. Add broth concentrate. Bring to a simmer, whisking occasionally. Once simmering, add chicken and any juices from the plate. Cover and cook, flipping once, until chicken is cooked through, 5-7 min.** Season with salt and pepper, to taste.

Thinly slice chicken. Divide chicken, mash and veggies between plates. Spoon gravy over chicken, then sprinkle crispy shallots over top.