• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Strip sage leaves from stems, then finely chop 1 tbsp (2 tbsp).
• Peel, then cut onion into 1-inch pieces.
• Remove any brown spots from potato and cut into 1/2-inch pieces.
• Peel, then cut carrots into 1/2-inch rounds.

• To a parchment-lined baking sheet, add potatoes, onions, carrots, half the sage and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
• Arrange veggies in a single layer.
• Roast in the middle of the oven for 22-24 min, stirring halfway through, until golden and tender.

• Meanwhile, heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels, then season with half the garlic salt and pepper.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side, until golden. 
• Remove the pan from heat.

• When the veggies are halfway through roasting, carefully remove baking sheet from the oven and stir veggies. 
• Arrange chicken on top of veggies. (NOTE: For 4 servings, use a second parchment-lined baking sheet for chicken.)
• Roast in the middle of the oven for 12-14 min, until veggies are tender and chicken is cooked through.** (NOTE: For 4 servings, roast chicken in the bottom of the oven.)

• Meanwhile, heat the same pan (from step 3) over medium.
• Add 1 tbsp (2 tbsp) butter, then swirl the pan for 30 sec, until melted. 
• Add mustard, broth concentrate, cream, remaining sage and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until sauce is fragrant and slightly thickened. 
• Season with remaining garlic salt and pepper.

• Thinly slice chicken.
• Divide veggies between plates. Top with chicken. 
• Spoon mustard sauce over chicken. 

If you've opted to get chicken breasts, sear 1-2 min per side, until golden. Follow the rest of the recipe as written.