• Strip sage leaves from stems, then finely chop 1 tbsp (2 tbsp).
• Peel, then cut onion into 1-inch pieces.
• Cut potato into 1/2-inch pieces.
• Peel, then cut carrots into 1/2-inch rounds.

• To a parchment-lined baking sheet, add potatoes, onions, carrots, half the sage and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
• Arrange veggies in a single layer.
• Roast in the middle of the oven for 22-24 min, stirring halfway through, until golden and tender.

• Meanwhile, heat a large non-stick pan over medium-high.
• While the pan heats, pat chicken dry with paper towels, then season with half the garlic salt and pepper.
• When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side.
• Remove the pan from heat.

• When the veggies are halfway through roasting, carefully remove from the oven and stir. 
• Arrange chicken on top of veggies. (NOTE: For 4 servings, use a second parchment-lined baking sheet for chicken.)
• Roast in the middle of the oven for 10-12 min, until veggies are tender and chicken is cooked through.** (NOTE: For 4 servings, roast chicken in the bottom of the oven.)

• Meanwhile, heat the same pan (from step 3) over medium.
• Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted, 30 sec.
• Add mustard, broth concentrate, cream, remaining sage and 2 tbsp (4 tbsp) water. Cook for 2-3 min, stirring often, until sauce is fragrant and slightly thickened. 
• Season with remaining garlic salt and pepper.

• Thinly slice chicken
• Divide veggies between plates. Top with chicken. 
• Spoon mustard sauce over chicken. 

If you've opted to get chicken breasts, season in the same way the recipe instructs you to season pork chops. When the pan is hot, add 1 tbsp (2 tbsp) oil, then chicken. Sear for 1-2 min per side.

Arrange chicken on top of veggies. Roast for 10-12 min, in the same way as the pork, until veggies are tender and chicken is cooked through.**