French Onion Chicken with Roasted Carrots & Mashed Potatoes

1. Heat the oven to 425°F and wash and dry all the produce. Trim, peel and cut the carrots on the diagonal into 1/4-inch pieces, dice the potatoes into 1/2-inch pieces, and halve, peel and thinly slice the onion.
2. Toss the carrots on a baking sheet with a little oil, salt and pepper, and roast until browned and tender, 15 to 20 minutes.
3. Meanwhile, put the potatoes in a medium pot with enough salted water to cover by 2 inches, bring to the boil and cook until tender, 12 to 15 minutes. Drain, return to the pot and cover to keep warm.
4. While the potatoes cook, heat a little oil in a large pan over medium-high heat. Add the onion and cook, stirring now and then, until lightly browned and soft, 8 to 10 minutes. Sprinkle over 1 tsp sugar, stir in the stock concentrate and 2 tbsp water, season, and cook until jammy, 2 to 3 minutes more. Tip into a bowl and wipe out the pan.
5. Pat the chicken dry and season all over. Heat a little oil in the same pan over medium-high heat, add the chicken and cook until browned and cooked through, 5 to 6 minutes a side. For the last minute or two, top each piece with the caramelised onion and cheese and cover the pan so the cheese melts.
6. Warm the drained potatoes over low heat and mash with the sour cream, butter, salt, pepper and a splash of water or milk until smooth. Divide the chicken, carrots and mash between plates.

Tips from the ZestyPlate Kitchen

• Give the onions the time they need to caramelise into something jammy and golden; that sweetness is the whole idea.
• Pat the chicken dry and season it well before it hits the pan, which gives you a better sear.
• Once the cheese goes on, cover the pan so it melts quickly over the onions.
• Mash the potatoes while they are still hot, with butter and sour cream, loosening with a splash of liquid until silky.