Sweet & Smoky Chicken

• Dice potatoes into ½-inch pieces; place 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 potato cooking liquid, then drain and return potatoes to pot. • Keep covered off heat until ready to mash.

• Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread across entire sheet.) Roast on middle rack for 5 minutes. • Pat pork* dry with paper towels. Rub with a large drizzle of olive oil; season generously all over with salt and pepper. Reserve ¼ tsp Cinnamon Paprika Spice in a small microwave-safe bowl; rub pork all over with remaining Cinnamon Paprika Spice. • Once carrots have roasted for 5 minutes, remove sheet from oven. Carefully place pork on empty side of sheet. (For 4 servings, leave carrots roasting; add pork to a second sheet and roast on top rack.) Roast until pork is cooked through and carrots are browned and tender, 18-20 minutes more. • Transfer pork to a cutting board to rest.

Swap in chicken for pork; roast until chicken is cooked through and carrots are browned and tender, 15-18 minutes more.

• While pork roasts, add jam and 1 tsp vinegar (be sure to measure; we sent more) to bowl with reserved Cinnamon Paprika Spice; stir to combine. Microwave until warm, 30-60 seconds. • Stir in 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper.

• Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.