Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel potatoes if desired; dice into ½-inch pieces. 

Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot.

Mash potatoes with sour cream, half the garlic powder (you’ll use the rest of the garlic powder later), and 1 TBSP butter (2 TBSP for 4) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.

While potatoes cook, trim, peel, and cut carrots on a diagonal into ½-inch pieces. Halve, peel, and finely chop shallot.

Toss carrots on a baking sheet with a drizzle of oil, salt, and as many chili flakes as you like. Roast on top rack until browned and tender, 20-25 minutes.

Trim green beans if necessary. Swap in green beans for carrots. Roast on until green beans are tender and browned, 12-15 minutes.

Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer chicken to a plate. Let pan cool slightly; carefully wipe out.

Heat a drizzle of oil in same pan over medium heat. Add shallot; cook, stirring, until softened, 30-60 seconds. Stir in cranberries, stock concentrate, remaining garlic powder, ¼ cup water, and 1 TBSP butter (⅓ cup water and 2 TBSP butter for 4 servings).

Thinly slice chicken crosswise.

Divide chicken, mashed potatoes, and carrots between plates. Spoon sauce over chicken and serve.