Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and finely dice onion. Roughly chop mint. Trim ends from cucumbers. Using a peeler, shave each cucumber lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core.

Toss carrots and potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (you’ll use the rest later), salt, and pepper. Spread out in a single layer on one side of sheet. (For 4, spread veggies out across entire sheet.)

Pat chicken* dry with paper towels; drizzle with oil and season all over with remaining Fry Seasoning, salt, and pepper. (TIP: See a feather? Simply grip the end using a paper towel and pull!) Place chicken, skin side up, on opposite side of sheet from veggies. (For 4 servings, place chicken on a second sheet. Roast chicken on top rack and veggies on middle rack, swapping rack positions halfway through.)

Roast on top rack until veggies are tender and chicken is browned and cooked through, 35-45 minutes. TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK!

Heat a drizzle of oil in a small pot over medium-high heat. Add half the onion; cook, stirring, until softened and lightly browned, 2-3 minutes. Season with salt and pepper.

Reduce heat to medium; stir in peas, cream sauce base, and 2 TBSP water (4 TBSP for 4 servings). Cook, stirring occasionally, until thickened, 2-3 minutes.

Turn off heat. Using a potato masher, mash peas until chunky. Stir in mint, Parmesan, and 1 TBSP plain butter (2 TBSP for 4); season with salt and pepper. Set aside. TIP: Right before serving, reheat over medium heat with a splash of water.

In a small bowl, combine cream cheese and half the dressing (all for 4 servings).

Evenly spread cream cheese mixture on one side of bread slices. Arrange cucumber ribbons on half the bread slices; top with remaining bread slices, cream cheese sides down.

Cut crusts off bread, then halve each sandwich diagonally. Transfer to a plate; refrigerate until ready to serve.

Melt 1 TBSP plain butter (2 TBSP for 4 servings) and a drizzle of oil in a medium pan over medium heat. Add remaining onion; cook, stirring, until softened, 2-3 minutes.

Sprinkle onion with flour; stir until coated. Whisk in stock concentrates and ½ cup water (1 cup for 4). Bring to a simmer and cook, stirring occasionally, until thickened, 2-3 minutes. TIP: If gravy seems too thick, stir in another splash of water.

Once chicken and veggies are done, let chicken rest for at least 5 minutes. Transfer veggies to a large bowl and toss with garlic herb butter.

Divide chicken, roasted veggies, and creamed peas between plates. Serve family style with gravy and cucumber sandwiches on the side.