• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and halve Brussels sprouts lengthwise (quarter larger sprouts). Trim, peel, and cut carrot on a diagonal into ¼-inch-thick pieces. • In a small bowl, whisk together 1 ¼ cups water (2 ¼ cups for 4) and stock concentrates. • In one oven-ready tray, combine rice, stock mixture (wash out bowl and reserve), and a pinch of salt. Tightly cover with aluminum foil. (For 4, divide everything between two trays, using a pinch of salt in each tray.)

• In remaining oven-ready tray, toss Brussels sprouts and carrots with 2 TBSP olive oil. Season with pepper. Push veggies to outer edges of tray, leaving empty space in center. (For 4 servings, divide everything between two remaining trays, using 2 TBSP olive oil in each tray.) • Pat chicken* dry with paper towels and season all over with a drizzle of oil, ¼ tsp thyme (½ tsp for 4), salt, and pepper. Arrange chicken in center of tray with veggies. (For 4, divide chicken between two trays.)

• Place both trays side by side on middle rack (be sure your oven has preheated!); bake until chicken is cooked through and veggies are golden brown, 30-35 minutes. (For 4 servings, divide trays between top and middle racks, swapping rack positions halfway through.) • Meanwhile, in bowl used for stock mixture, combine fig mustard, honey, 1 TBSP water (2 TBSP for 4), a pinch of salt, and pepper.

• Transfer chicken to a cutting board. To tray with veggies, add Vidalia onion paste and 1 TBSP butter (2 TBSP for 4 servings); stir to combine. • Slice chicken crosswise. • Fluff rice with a fork. • Divide chicken, rice, and veggies between plates. Drizzle chicken with fig mustard sauce. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***