Before starting, preheat the oven to 425˚F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1 tsp mild, 2 tsp medium and 3 tsp extra! Peel, then cut potatoes into 1-inch pieces. Halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons.

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.

While potatoes cook, 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 coat. Roast in the middle of the oven, stirring halfway through, until veggies are tender, 16-18 min.

While veggies roast, 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. Return the pan to medium. Sprinkle Gravy Spice Blend into the pan, then whisk to combine. Gradually whisk in 1 cup water (dbl for 4 ppl) until smooth. Add broth concentrate and 2 tsp garlic puree. (NOTE: Reference garlic guide.) Bring to a simmer, whisking occasionally. Once simmering, add chicken and any juices from the plate. Cook, flipping chicken once, until chicken is cooked through, 6-8 min.** Season with salt and pepper, to taste.

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