• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Place 2 TBSP butter (4 TBSP for 4 servings) 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. Cut broccoli into bite-size pieces if necessary. Peel and mince garlic. (Save potatoes for another use.)

• 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 potato cooking liquid, then drain and return potatoes to pot. • Mash potatoes with sour cream and 1 TBSP plain butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve. Swap in broccoli for potatoes and garlic; cook 2-4 minutes. (No need to reserve cooking liquid.) Drain, then return broccoli to pot. Toss with 1 TBSP plain butter (2 TBSP for 4 servings) and minced garlic. Season with salt and pepper. Keep covered off heat until ready to serve. (Save sour cream for another use.)

• 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 1/2 tsp Old Bay Seasoning (1 tsp for 4 servings) (you’ll use more in the next step) and hot sauce to taste; mix to combine. TIP: If butter is not yet softened, microwave for 10 seconds.

• Pat chicken* dry with paper towels and season with 1 tsp Old Bay Seasoning (2 tsp for 4 servings). • 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.

• 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 (1⁄3 cup for 4 servings). Simmer until thickened, 1-2 minutes. • Turn off heat and stir in 1 TBSP plain butter until melted.

• 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. TIP: Top potatoes with some of the sauce or Old Bay butter if you like!