Roasted Chicken with Lemony Baby Broccoli

Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup cooking liquid (1 cup for 4 servings), then drain. 

Return potatoes to pot and keep covered, off heat until ready to mash in Step 7.

While potatoes cook, toss baby broccoli on one side of a baking sheet with a drizzle of oil, lemon zest, half the Fry Seasoning, salt, and pepper (for 4 servings, spread broccoli out across entire sheet).

Roast on top rack for 8 minutes (you'll add more to the sheet then).

While broccoli roasts, pat pork* dry with paper towels; season with remaining Fry Seasoning, salt, and pepper.

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork; cook, turning occasionally, until browned all over, 6-8 minutes.

Heat a drizzle of oil in pan used for pork over medium heat. Add shallot; cook, stirring often, until softened and fragrant, 1-2 minutes.

Stir in flour, stock concentrate, ⅓ cup water, and a squeeze of lemon juice (⅔ cup water and two squeezes for 4 servings). Bring to a simmer and cook until liquid is reduced by half, 2-3 minutes.

Turn off heat and stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.