• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • In a large bowl, whisk together peach jam, McCormick Grill Mates Brown Sugar Bourbon Seasoning, 2 tsp vinegar, and 1 tsp oil (4 tsp vinegar and 2 tsp oil for 4). Transfer half the peachy glaze to a small bowl (you’ll use it in Step 4). • Pat chicken* dry with paper towels and season all over with salt and pepper. Add to large bowl with remaining peachy glaze; turn until evenly coated. Cover with plastic wrap and set aside to marinate (no need to refrigerate!), 10-15 minutes.

• Meanwhile, wash and dry produce. Dice potatoes into 1⁄2-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. TIP: Cover pot with a lid to bring water to a boil more quickly. • Reserve 1⁄2 cup potato cooking liquid (1 cup for 4 servings), then drain potatoes and return to pot. • Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper. (You’ll finish the potatoes in Step 5.)

• While potatoes cook, trim, peel, and halve carrots lengthwise; slice on a diagonal into 1⁄4-inch-thick pieces. • Toss carrots on one side of a lightly oiled baking sheet with a drizzle of oil, half the paprika (all for 4 servings), salt, and pepper. (For 4, spread carrots out across entire sheet.) • Transfer chicken from marinade to empty side of baking sheet (discard any marinade left in the bowl). Roast on top rack until chicken is cooked through and carrots are browned and tender, 12-17 minutes. (For 4, place chicken on a second sheet; roast chicken on top rack and carrots on middle rack, swapping positions halfway through.)

• Once chicken is cooked through, carefully remove sheet from oven. Brush tops of chicken with reserved peachy glaze. • Return to top rack and bake until glaze is tacky, 3 minutes. (For 4 servings, leave carrots roasting; return chicken to middle rack to bake.) Transfer chicken to a cutting board.

• While chicken roasts, thinly slice chives. • Return pot with mashed potatoes to medium heat and cook, stirring occasionally, until warmed through. • Add chives, crème fraîche, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until butter has melted; taste and season with salt and pepper if desired.

• Slice chicken crosswise. • Divide chicken, mashed potatoes, and carrots between plates in separate sections. Serve. Chicken is fully cooked when internal temperature reaches 165°.