• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Halve, peel, and thinly slice onion. Strip thyme leaves from stems until you have 1 tsp (2 tsp for 4 servings); mince leaves. Zest and quarter lemon.

• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.

• While carrots roast, heat a drizzle of olive oil in a large pan over mediumhigh heat. Add onion and cook, stirring occasionally, until softened, 5-7 minutes. (TIP: Add splashes of water if onion begins to brown too quickly.) Reduce heat to medium. • Stir in minced thyme and 1/2 tsp sugar (1 tsp for 4 servings). Cook, stirring occasionally, until onion is lightly caramelized, 3-5 minutes.

• Stir stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and a squeeze of lemon juice into pan with onion; scrape up any browned bits from bottom of pan. Cook until reduced and saucy, 1-2 minutes. • Turn off heat; stir in 1 TBSP butter. Season with salt, pepper, and more lemon juice if desired. Transfer to a small bowl. Wipe out pan.

• Place 2 TBSP butter (4 TBSP for 4 servings) in a second small microwave-safe bowl; microwave until just softened, 10-15 seconds. Stir in 1/4 tsp garlic powder (1/2 tsp for 4). (You’ll use the remaining garlic powder in the next step.) Season with salt. • Halve baguette; spread cut sides with garlic butter. When carrots have 4-5 minutes left, carefully place baguette halves cut sides up on same sheet; toast until golden.

• While garlic bread toasts, pat chicken* dry with paper towels; season all over with remaining garlic powder, salt, and pepper. • Heat a drizzle of olive oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top chicken with caramelized onion and Swiss cheese; cover pan to melt cheese.

• Carefully toss roasted carrots with lemon zest. Halve garlic bread on a diagonal if desired. • Divide chicken, carrots, and garlic bread between plates. Serve with any remaining lemon wedges on the side.