• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim and discard woody bottom ends from asparagus. Dice potatoes into 1⁄2-inch pieces. Trim and thinly slice scallions, separating whites from greens.

• Pat chicken dry with paper towels and season all over with garlic powder, a generous pinch of salt, and pepper. (TIP: Remove any feathers if present! Simply grip the end of the feather using a paper towel, and pull.) Place chicken, skin side up, on one side of a foil-lined baking sheet. • Roast on middle rack until chicken is fully cooked and skin is browned and slightly crispy, 40-50 minutes. TIP: If skin begins to brown too quickly, loosely cover top of chicken with foil. foil. To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK! • When chicken has 12 minutes left, remove sheet from oven and carefully toss asparagus on empty side of sheet with a drizzle of oil, salt, and pepper. Return sheet to middle rack and roast until chicken is cooked through and asparagus is browned and tender, 10-12 minutes. (For 4 servings, leave chicken roasting on middle rack; toss asparagus on a second baking sheet and roast on top rack.)

• While chicken roasts, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1⁄2 cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot.

• To pot with potatoes, add half the sour cream and 1 TBSP butter(2 TBSP for 4 servings). • Mash with a potato masher or fork, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Taste and season with salt and pepper. • Keep covered off heat until ready to use.

• When chicken is almost done, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion whites and cook, stirring, until softened and fragrant, 1 minute. • Stir in jam, stock concentrate, and 1⁄4 cup water(1⁄3 cup for 4 servings). Cook, stirring, until thickened, 2-3 minutes. Remove from heat; stir in remaining sour cream and 1 TBSP butter(2 TBSP for 4). Season with salt and pepper.

• Sprinkle chicken and mashed potatoes with scallion greens. • Serve chicken, asparagus, mashed potatoes, and cherry sauce family style. ***Poultry is fully cooked when internal temperature reaches 165°.***