Old Bay Buttered-Up Chicken

• Place potatoes and garlic in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. • Mash potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper. Keep covered off heat until ready to serve.

• While potatoes cook, toss carrots and green beans on a baking sheet with a large drizzle of olive oil, salt, and pepper. Roast until veggies are tender, 15-20 minutes. • Meanwhile, to bowl with softened butter, add 1 tsp OLD BAY® Seasoning (taste and add up to half the seasoning if desired; you’ll use the rest in the next step) and hot sauce to taste; mix to combine. TIP: If butter is not softened yet, microwave for 10 seconds.

• Pat chicken* dry with paper towels and season with remaining OLD BAY® Seasoning. • Heat a drizzle of olive oil 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 to a plate. Wipe out pan.

• Heat a drizzle of olive oil in same pan over medium-high heat. Add scallion whites; cook, stirring, until softened, 1 minute. • Stir in stock concentrate and ¼ cup water (1/3 cup for 4 servings). Simmer until thickened, 1-2 minutes. • Turn off heat and stir in 1 TBSP plain butter.