Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Slice baguette crosswise into 8 rounds (16 rounds for 4). Zest and quarter lemon. Roughly chop pistachios. 

Place baguette rounds on a baking sheet and drizzle with olive oil. Toast on middle rack until golden, 5-10 minutes.

Meanwhile, in a small bowl, combine ricotta, juice from one lemon wedge (two wedges for 4), and as much lemon zest as you like; season with salt and pepper. Spread toasted baguette rounds with ricotta mixture and drizzle with honey. Garnish with pistachios.

Serve lemon ricotta crostini while you finish cooking the rest of the meal.

Trim and discard woody bottom ends from asparagus. Dice potatoes into ½-inch pieces. Trim and thinly slice scallions, separating whites from greens.

Line a second baking sheet (second and third baking sheet for 4 servings) with aluminum foil. 

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 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 the other prepared 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 ½ cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot. Add half the sour cream and 1 TBSP butter (2 TBSP for 4); 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 serve.

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 ¼ cup water (⅓ 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 pan sauce family style.