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 plain 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, trim green beans if necessary. Toss carrots and green beans on a baking sheet with a large drizzle of oil, salt, and pepper. • Roast on top rack until veggies are tender, 15-20 minutes. • Meanwhile, to bowl with softened butter, add ½ tsp Old Bay Seasoning (1 tsp for 4 servings) (you’ll use more in the next step) and hot sauce to taste; mix to combine. TIP: If butter is not yet softened, microwave for 10 seconds.

• Pat chicken* dry with paper towels and season with 1 tsp Old Bay Seasoning (2 tsp for 4 servings). • Heat a drizzle of 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 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 until melted.