Step 1

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Peel garlic. Cut broccoli florets into bite-size pieces if necessary. Halve, core, and dice apple into 1/4-inch pieces. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Step 2

• Place potatoes and whole garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1/2 cup potato cooking liquid, then drain and return potatoes and garlic to pot. • Keep covered off heat until ready to mash.

Step 3

• Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 15-20 minutes.

Step 4

• While broccoli roasts, pat chicken* dry with paper towels. Season lightly with salt and pepper, then rub all over with McCormick Grill Mates Brown Sugar Bourbon Seasoning. • Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.

Step 5

• Heat 1 TBSP butter (2 TBSP for 4 servings) and a drizzle of oil in same pan over medium-high heat. Add apple and scallion whites; season with salt and pepper. Cook, stirring occasionally, until golden, 4-6 minutes. • Stir in stock concentrate, 1/2 cup water, and 1/2 tsp sugar. (For 4, use 3/4 cup water and 1 tsp sugar.) Cook until apple is tender and sauce has thickened, 5-7 minutes. Season with salt and pepper. • In the last 2 minutes, add chicken to pan; turn a few times to coat.

Step 6

• While sauce cooks, mash drained potatoes and garlic with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. TIP: If necessary, rewarm over low heat.

Step 7

• Carefully toss roasted broccoli with lemon zest. • Divide chicken, garlic mashed potatoes, and zesty broccoli between plates. Spoon remaining sauce from pan over chicken and garnish with scallion greens. Serve with lemon wedges on the side.