• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. • In a large bowl, combine honey, miso sauce concentrate, onion and garlic spread, and a drizzle of oil. • Pat chicken dry with paper towels and season with salt and pepper. Add chicken to bowl with marinade; toss until fully coated. Set aside.

• While chicken marinates, wash and dry produce. • Halve, peel, and thinly slice shallot lengthwise. Cut broccoli into bite-size pieces if necessary. Trim and halve delicata squash lengthwise; scoop out seeds with a spoon and discard. Slice crosswise into 1⁄2-inch-thick half-moons.

• Toss shallot, broccoli, and squash in separate sections on a baking sheet with a drizzle of oil, salt, and pepper. Place marinated chicken (shake off any excess marinade) in center of same sheet (you may need to push veggies to the sides). (For 4 servings, divide veggies and chicken between two sheets.) • Roast on top rack until browned and cooked through, 25-30 minutes. (For 4 servings, roast on top and middle racks, swapping rack positions halfway through.)

• Meanwhile, peel and dice potatoes into 1⁄2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. • While potatoes cook, pick sage leaves from stems; discard stems. Heat a drizzle of oil in a small pan over medium-high heat. Once oil is hot, add sage in a single layer. Cook until crispy, 1-2 minutes per side. (For 4 servings, you may need to fry in batches.) • Transfer sage to a paper-towel-lined plate; lightly season with salt. Once cool enough to handle, roughly chop.

• Once potatoes are done, reserve 1⁄2 cup potato cooking liquid, then drain. • Return potatoes to pot; add sour cream, garlic powder, and 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper if desired.

• Divide mashed potatoes between shallow bowls. Top with chicken, squash, broccoli, and shallot. Sprinkle with crispy fried sage. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***