French Onion Chicken with Roasted Carrots & Mashed Potatoes

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 220°C / 425°Fdegrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice the onion.
2. 2Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.
3. 3While that cooks, put the potatoes in a medium pot with enough salted water to cover by 2 inches. Turn up the heat until boils and cook until tender, 12-15 minutes. Tip into a colander and drain and return potatoes to pot; cover to keep warm.
4. 4While potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add the onion, then cook, stirring occasionally, until lightly browned and softened, 8-10 minutes.
5. 5Scatter with 1 tsp sugar (2 tsp for 4 servings). Fold in stock concentrate and 2 TBSP water (¼ cup for 4); taste and adjust the seasoning with salt and pepper. Cook until jammy, 2-3 minutes more.
6. 6Turn off heat; transfer to a small bowl. Wash out pan.
7. 7Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat.
8. 8Add chicken and cook until browned and cooked through, 5-6 minutes per side. In the last 1-2 minutes of cooking, top with caramelized onion and cheese.
9. 9Cover pan until cheese melts. (If your pan doesn’t have a lid, cover with a baking sheet!).
10. 10Heat pot with drained potatoes over low heat; mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, for extra richness) until smooth.
11. 11Divide chicken, roasted carrots, and mashed potatoes between plates.