• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1-inch pieces.
• To a medium pot, add potatoes, 2 tsp salt and enough water to cover by approx. 1 inch (use same for 4 servings). Cover and bring to a boil over high. Cook for 10-12 min, until fork-tender.
• Drain and return potatoes to the same pot, off heat.

• Meanwhile, peel, halve, then cut half the onion into 1/4-inch slices. 
• Core, then cut sweet and green peppers into 1/2-inch slices.
• To a parchment-lined baking sheet, add peppers, sliced onions and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then toss to combine. 
• Roast in the middle of the oven for 10 min. (NOTE: Veggies will continue to roast in step 4.)

• Meanwhile, cut remaining onion into 1/4-inch pieces. Set aside to make gravy in step 4.
• Pat chicken dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium. When hot, add 1/2 tbsp (1 tbsp) oil and chicken. Pan-fry chicken for 2-3 min per side, until golden.
• Remove from heat.

• When veggies have roasted for 10 min, carefully remove pan from oven. Move veggies to one side of the sheet. Transfer chicken to the other side of the sheet.
• Roast in the middle of the oven for 12-14 min, until veggies are tender and chicken is cooked through.**
• Transfer chicken to a clean cutting board. Rest chicken, covered, for 5 min.

• Meanwhile, reheat the same pan over medium-high. 
• When hot, add 1 tbsp (2 tbsp) butter, then chopped onions. Season with salt and pepper. Cook for 3-4 min, stirring often, until tender.
• Sprinkle Gravy Spice Blend over onions, then stir to coat. 
• Add 1 cup (1 1/2 cups) water, Worcestershire sauce and broth concentrate. Bring to a simmer.
• Cook for 2-3 min, stirring often, until gravy thickens slightly.

• Roughly mash 1/2 tbsp (2 tbsp) butter and sour cream into potatoes. (NOTE: 'Smashed' potatoes will still have a few chunks!) Season with salt and pepper. 
• Thinly slice chicken. 
• Divide chicken, smashed potatoes and veggies between plates. 
• Spoon gravy over chicken, potatoes and peppers.

If you've opted to get chicken breasts, sear in the same way the recipe instructs you to sear pork chops, then increase the roast time to 12-14 min.**