Instruction

• 1 Preheat oven to 425 degrees
• Wash and dry all produce
• Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces
• Dice potatoes into ½-inch pieces
• Halve, peel, and thinly slice onion
• 2 Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper
• Roast until browned and tender, 15-20 minutes
• 3 Meanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches
• Bring to a boil and cook until tender, 12-15 minutes
• Drain and return potatoes to pot; cover to keep warm
• 4 While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat
• Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes
• Sprinkle with 1 tsp sugar (2 tsp for 4 servings)
• Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper
• Cook until jammy, 2-3 minutes more
• Turn off heat; transfer to a small bowl
• Wash out pan
• 5 Pat chicken dry with paper towels; season all over with salt and pepper
• Heat a drizzle of oil in pan used for onion over medium-high heat
• Add chicken and cook until browned and cooked through, 5-6 minutes per side
• In the last 1-2 minutes of cooking, top with caramelized onion and cheese
• Cover pan until cheese melts
• (If your pan doesn’t have a lid, cover with a baking sheet!) 6 Heat pot with drained potatoes over low heat; mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, for extra richness) until smooth
• Divide chicken, roasted carrots, and mashed potatoes between plates