• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. • Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• While carrots roast, dice potatoes into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve 1⁄2 cup potato cooking liquid, then drain. • Return potatoes to pot and keep covered off heat until ready to mash in Step 6.

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until 1⁄2 inch thick. Season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board and tent with foil to keep warm. Wipe out pan and let cool slightly. TIP: If you added any other items to your meal (apps, sides, and/or dessert), you can get started on them now!

• Meanwhile, in a small microwave-safe bowl, whisk together jam, half the stock concentrates, 1 TBSP water, and 1 TBSP butter (2 TBSP water and 2 TBSP butter for 4 servings). Cover with plastic wrap and microwave until butter has melted, 1-2 minutes. Carefully remove plastic wrap and whisk in one packet of sour cream (two packets for 4). • In a medium microwave-safe bowl, combine peas with 1 TBSP butter (2 TBSP for 4), salt, and pepper. Cover with plastic wrap and microwave until peas are warmed through and butter has melted, 2-3 minutes. Carefully remove plastic wrap and stir to combine.

• Heat pan used for chicken over medium- high heat. Add 2 TBSP butter (4 TBSP for 4 servings) and scallion whites. Cook, stirring, until scallions are lightly browned 1-2 minutes. • Whisk in flour and cook, whisking, until lightly browned, 1 minute more. • Whisk in 3⁄4 cup water (11⁄4 cups water for 4), Vidalia onion paste, and remaining stock concentrate. Cook, whisking occasionally, until slightly thickened, 2-3 minutes.

• Add remaining sour cream and 1 TBSP butter (2 TBSP for 4 servings) to pot with drained potatoes. • Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

• Slice chicken crosswise. • Serve chicken, mashed potatoes, roasted carrots, peas, cherry sauce, gravy, scallion greens, and Mexican cheese blend family style and let everyone build their own plate. ***Chicken is fully cooked when internal temperature reaches 165°.***