OLD BAY BUTTERED-UP CHICKEN

with Garlic Mashed Potatoes & Roasted Veggies

Good

% Daily Values based on a 2,000 calorie diet

Step 1

*Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. *Place 2 TBSP butter in a small microwave-safe bowl; bring to room temperature. *Dice potatoes into 1/2-inch pieces. Peel garlic. Trim, peel, and halve carrots lengthwise; slice into green-bean-size pieces. Trim and thinly slice scallions, separating whites from greens.

Step 2

*Place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender 15-20 minutes. *Reserve 1/2 cup potatoes cooking liquid, then drain and return potatoes to pot. *Mash potatoes with sour cream and 1 TBSP plain butter until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.

Step 3

*While potatoes cook, trim green beans if necessary. Toss carrots and green beans on a baking sheet with a large drizzle of oil, salt, and pepper. *Roast on top rack until veggies are tender, 15-20 minutes. *Meanwhile, to bowl with softened butter, add 1/2tsp Old Bay Seasoning (you'll use more in the next step) and hot sauce to taste; mix to combine.

Step 4

*Pat chicken dry with paper towels and season with 1 tsp Old bay Seasoning *Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. *Turn off heat; transfer to a plate. Wipe out pan.

Step 5

*Heat a drizzle of oil in same pan over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. *Stir in stock concentrate and 1/4 cup water. Simmer until thickened, 1-2 minutes. *Turn off heat and stir in 1 TBSP plain butter until melted.

Step 6

*If necessary, reheat mashed potatoes with a splash of potato cooking liquid over low heat for 1-2 minutes. *Divide mashed potatoes, chicken, and veggies between plates. Top chicken with pan sauce, then dollop with old bay butter. Garnish with scallion greens and serve.