Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and halve Brussels sprouts lengthwise. Halve, peel, and cut onion into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.

Toss Brussels sprouts, onion, and carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and tender, 20-22 minutes.

Meanwhile, pat chicken* dry with paper towels and season all over with Fry Seasoning, ¼ tsp thyme (½ tsp for 4 servings), salt, and pepper. (You’ll use more thyme later.)

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken is on the thicker side, reduce heat to low; cook 2-3 minutes more per side.

Turn off heat; transfer chicken to a cutting board to rest. Wash out pan; let cool 1 minute.

Return pan to medium-high heat; add stock concentrate, jam, ¼ cup water, ¼ tsp thyme, and ¼ tsp sugar (for 4 servings, use ½ cup water, ½ tsp thyme, and ½ tsp sugar). Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. Turn off heat.

Stir in 1 TBSP butter (2 TBSP for 4) and juice from one lemon wedge (juice from two wedges for 4). (TIP: Add another squeeze of lemon juice if desired.) Season with salt and pepper to taste.

Slice chicken crosswise.

Divide chicken and veggies between plates. Drizzle chicken with as much pan sauce as you like. Serve with remaining lemon wedges on the side.