• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Halve, peel, and mince half the onion; cut remaining onion into quarters. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. • Toss potatoes, quartered onion, and carrots on a baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, pat chicken* dry with paper towels; place between 2 large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1/2 inch thick. • Season chicken all over with garlic powder, half the thyme (you’ll use more later), 1/2 tsp salt (1 tsp for 4 servings), and pepper.

• Heat a drizzle of oil (large drizzle for 4 servings) 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 chicken to a plate and tent with foil to keep warm. Wipe out pan and let cool.

• While chicken cooks, in a small bowl, combine cranberry jam, 1 TBSP water (2 TBSP for 4 servings), a pinch of remaining thyme, salt, and pepper.

• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over medium heat. Add minced onion; cook, stirring, until softened, 3-4 minutes. • Reduce heat to low. Sprinkle flour over onion; whisk to combine. Stir in 1/2 cup water (1 cup for 4) and stock concentrate. Bring to a simmer and cook until thickened and saucy, 1-2 minutes. Season with salt and pepper. Remove from heat. • While gravy cooks, halve and toast buns.

• Spread a thin layer of cranberry sauce onto cut sides of bottom buns. Fill buns with chicken and top with as much gravy as you like (be sure to reserve at least a couple spoonfuls for serving). Close sandwiches. • Divide sandwiches and potato-carrot jumble between plates. Serve with reserved gravy for dipping. Chicken is fully cooked when internal temperature reaches 165°.