Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

While potatoes roast, halve, peel, and mince shallot; reserve 1 tsp (2 tsp for 4 servings). Strip 1 tsp rosemary leaves from stems (2 tsp for 4); finely chop leaves.

Pat chicken* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side.

Transfer chicken to a cutting board. Lower heat to medium.

Add remaining shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes.

Stir in vinegar and jam. Simmer until syrupy, 1 minute.

Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook until thick and glossy, 2-3 minutes. TIP: Add a splash of water if sauce seems too thick.

Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

While sauce simmers, in a medium bowl, toss mixed greens and reserved shallot with as much Italian dressing as you like. Season with salt and pepper.

Thinly slice chicken crosswise.

Divide chicken and potatoes between plates. Drizzle chicken with sauce. Serve salad on the side.