Step 1

• Preheat oven to 425 degrees. Wash and dry all produce. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; bring to room temperature. • Dice potatoes into ½-inch pieces. Peel garlic. Trim and thinly slice scallions, separating whites from greens. Trim, peel, and halve carrots lengthwise; slice into green-bean-sized pieces.

Step 2

• 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.

Step 3

• 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.

Step 4

• 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.

Step 5

• 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.

Step 6

• If necessary, reheat potatoes with a splash of potato cooking liquid over low heat for 1-2 minutes. • Divide potatoes, chicken, and veggies between plates. Top chicken with pan sauce, then dollop with Old Bay butter. Garnish with scallion greens and serve. TIP: Top potatoes with some of the sauce or Old Bay butter if you like!