French Onion Chicken with Roasted Carrots & Mashed Potatoes

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.