French Onion Chicken with Roasted Carrots & Mashed Potatoes

Directions

• Preheat oven to 425°F and wash and dry produce; trim, peel and cut carrots on a diagonal into 0.25-inch-thick pieces; dice potatoes into 0.5-inch pieces; halve, peel and thinly slice the onion.
• Toss carrots with a drizzle of oil, salt and pepper on a baking sheet and roast 15–20 minutes until browned and tender.
• Place potatoes in a pot, cover with salted water by 2 inches, bring to a boil and cook 12–15 minutes until tender; drain and return to pot and keep covered.
• Heat a drizzle of oil in a large pan over medium-high, add onion and cook 8–10 minutes until lightly browned and softened; sprinkle with 1 tsp sugar, stir in beef stock concentrate and 2 tbsp (30 ml) water, season with salt and pepper and cook 2–3 minutes until jammy; transfer to a small bowl and wash out pan.
• Pat chicken dry and season with salt and pepper; heat a drizzle of oil in the pan over medium-high and cook chicken 5–6 minutes per side until browned and cooked through; in the last 1–2 minutes top with caramelized onion and mozzarella, cover until cheese melts.
• Heat the pot with drained potatoes over low and mash with sour cream, 2 tbsp butter, salt, pepper and a splash of water or milk until smooth.
• Divide chicken, roasted carrots and mashed potatoes between plates and serve.