• 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 onion until you have 2 TBSP (4 TBSP for 4 servings). (Save the rest of the onion for another use.) Strip 1 tsp rosemary leaves from stems (2 tsp for 4); finely chop leaves. Halve lemon.

• 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 under pan to medium.

• Add minced onion, 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 (1⁄3 cup for 4 servings). Cook until thick and glossy, 2-3 minutes. TIP: If sauce seems too thick, stir in a splash of water. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until butter melts. Season with salt and pepper.

• While sauce simmers, in a medium bowl, toss mixed greens with a drizzle of olive oil and a squeeze of lemon juice. Season with salt and pepper.

• Thinly slice chicken crosswise. • Divide chicken, potatoes, and salad between plates. Drizzle chicken with sauce and serve.