French Onion Chicken

Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

Swap in green beans or broccoli for carrots. Roast until browned and tender, 12-15 minutes for green beans or 15-20 minutes for broccoli.

Meanwhile, place potatoes in a medium pot with a large pinch of salt and enough water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. Reserve ½ cup potato cooking liquid (1 cup for 4 servings), then drain. Return potatoes to pot and mash with 3 TBSP butter (6 TBSP for 4) and sour cream until smooth and creamy, adding splashes of potato cooking liquid (we used ¼ cup; ½ cup for 4) as needed. Season with plenty of salt and pepper.

While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add onion; cook, stirring occasionally, until lightly browned and softened, 8-10 minutes. Sprinkle with 1 tsp sugar (2 tsp for 4 servings), then stir in stock concentrate and 2 TBSP water (4 TBSP for 4). Season with salt and pepper. Cook until caramelized and jammy, 2-3 minutes more. Turn off heat; transfer to a small bowl. Wash out pan.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. In the last 1-2 minutes of cooking, top with caramelized onion and cheese. Cover pan until cheese melts. (If your pan doesn’t have a lid, cover with a baking sheet!)