• Before, starting, preheat oven to 450°F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. 
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, cut broccoli into bite-sized pieces.
• Peel, then mince shallot.

• Pat chicken dry with paper towels, then season with salt and pepper.
• Heat a large non-stick pan over medium-high. Add 1 tbsp (2 tbsp) oil.
• When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for min 10-13 min, until cooked through.**
• Wipe pan.

• In the same large non-stick pan, melt 1 tbsp (2 tbsp) butter over medium. When hot, add broccoli and 2 tbsp (4 tbsp) water. Season with salt and pepper, then stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender.
• Transfer to a medium bowl, then cover to keep warm.
• Wipe pan.

• To the same pan, add 1 tbsp (2 tbsp) butter. Heat over medium-low for 1 min, swirling the pan until melted.
• Add shallots. Cook 2-3 min, stirring occasionally, until softened.
• Add fig spread, half the maple syrup (use all for 4 servings), Dijon, broth concentrate and 1/4 cup (1/2 cup) water. Cook 2-3 min, stirring often, until sauce thickens slightly.
• Season with salt and pepper.
• Remove from heat.

• Thinly slice chicken.
• Divide roasted potatoes, broccoli and chicken between plates.
• Spoon fig-maple sauce over chicken.

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.