Step 1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Cut broccoli into bite-size pieces if necessary. (Save potatoes for another use.)

Step 2

• Toss potatoes and carrots on a baking sheet with a large drizzle of oil, garlic powder, salt, and pepper. Roast on top rack, tossing halfway through, until tender and crisp, 20-25 minutes. (For 4 servings, divide between two baking sheets; roast on top and middle racks.) Toss carrots on one side of a baking sheet with a drizzle of oil, garlic powder, salt, and pepper. Roast on top rack for 10 minutes, then stir. Carefully toss broccoli on empty side of sheet with a drizzle of oil, salt, and pepper. Roast on top rack until lightly browned, 12-15 minutes more. (For 4 servings, leave carrots roasting; toss broccoli on a separate baking sheet and roast on middle rack.)

Step 3

• While veggies roast, halve goat cheese lengthwise. Trim and thinly slice scallions, separating whites from greens.

Step 4

• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. Season all over with salt, pepper, and two-thirds of the rosemary. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. In the last 2 minutes of cooking, top chicken with goat cheese; cover pan to melt cheese. • Remove pan from heat and keep covered until ready to serve.

Step 5

• While chicken cooks, heat a drizzle of oil in a small pan over medium heat. Add scallion whites and remaining rosemary. Cook, stirring, until softened, 1-2 minutes. • Stir in stock concentrate, vinegar, jam, and 1/4 cup water (1⁄3 cup for 4 servings). Bring to a simmer; cook, stirring occasionally, until thickened and saucy, 2-3 minutes. • Remove pan from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

Step 6

• Divide chicken, potatoes, and carrots between plates. Spoon sauce over chicken. Sprinkle scallion greens over veggies and serve. Chicken is fully cooked when internal temperature reaches 165°.