Before starting, preheat the oven to 450°F. Wash and dry all produce Cut potatoes into 1/4-inch rounds. Add potatoes, half the seasoned salt and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, pat chicken dry with paper towels. Add chicken, remaining seasoned salt and 1/2 tbsp oil (dbl both for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Arrange in a single layer. Roast chicken in the top of the oven for 10 min, then carefully remove the sheet from the oven and drizzle BBQ sauce over tops of chicken. Return chicken to the oven and roast until cooked through, 4-6 min.**

Meanwhile, thinly slice chives. Add ranch dressing, half the chives and 1/4 tsp sugar (dbl for 4 ppl) to a small bowl. Season with pepper, then stir to combine.

Halve buns. Arrange buns directly on the top rack of the oven, cut-side up. Toast until golden-brown, 3-4 min. (TIP: Keep an eye on them so they don't burn!)

Add 1/2 tbsp vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl all for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add spring mix and remaining chives, then toss to combine.

Slice chicken. Spread some chive ranch on top buns. Stack chicken and some salad on bottom buns. Close with top buns. Divide chicken sandwiches, potato coins and remaining salad between plates. Serve remaining chive ranch alongside for dipping.