Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. If necessary, cut broccoli florets into 1-inch pieces. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-17 minutes total (we’ll add more to the baking sheet after 10 minutes; for 4 servings, leave broccoli roasting).

Meanwhile, peel and dice potatoes into 1/2-inch pieces. Place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until easily pierced by a fork, 15-20 minutes. Reserve 1/2 cup cooking liquid, then drain and return potatoes to pot.

Pat chicken dry with paper towels; season all over with salt, pepper, and half the Cinnamon Paprika Spice (use all for 4 servings). Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; sear until browned, 2-3 minutes per side. Turn off heat. Once broccoli has roasted 10 minutes, push to one side; add chicken to opposite side. (For 4, add chicken to a second baking sheet; roast on middle rack.) Roast until chicken is cooked through and broccoli is tender, 5-7 minutes more. TIP: If chicken is done before broccoli, remove from sheet and return broccoli to oven.

Add stock concentrate, jam, and 1/4 plain cup water (1/3 cup for 4 servings) to pan used for chicken. Cook over medium heat, scraping up any browned bits from bottom of pan, until slightly reduced, 3-4 minutes. Turn off heat; stir in 1 TBSP butter until melted. Season with salt and pepper.

Meanwhile, heat pot with potatoes over low heat. Add sour cream and 1 TBSP butter (2 TBSP for 4 servings). Using a potato masher or fork, mash potatoes, adding splashes of reserved cooking liquid as needed, until smooth and creamy. Season with salt and pepper.

Divide potatoes, broccoli, and chicken between plates. Drizzle chicken with sauce.