• Before starting, preheat the oven to 425˚F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
• To a parchment-lined baking sheet, add potatoes and 1 tbsp (2 tbsp) oil. Season with salt and Zesty Garlic Blend, then toss to coat. 
• Roast in the middle of the oven for 18-20 min, stirring halfway through, until tender and golden.

• Pat chicken dry with paper towels. Season with salt and pepper.
• Peel, then mince or grate garlic.
• Cut tomato into 1/4-inch slices.
• Drain, then roughly chop pickles.
• To a small bowl, add mayo, 1/4 tsp (1/2 tsp) garlic and 1/8 tsp (1/4 tsp) sugar. Season with pepper, then stir to combine. Set aside.

• In a medium bowl, whisk together Cajun Spice Blend, remaining garlic and 2 tbsp (4 tbsp) oil.
• Add chicken.
• Gently stir to coat completely. Set aside.

• Halve buns, then arrange on an unlined baking sheet, cut-side up.
• Toast in the top of the oven for 3-4 min, until golden. (TIP: Keep your eye on buns so they don't burn.)

• Heat a large non-stick pan over medium-high.
• When hot, add1 tbsp (2 tbsp oil) to the pan, then chicken. Cook for 4-5 min per side, until cooked through.** (NOTE: Reduce heat to medium after you flip slices if they're too dark.) (TIP: Don't overcrowd the pan; cook chicken in 2 batches for 4 servings.)

• Spread half the garlic mayo on bottom buns, then stack with chicken, pickles, spinach and tomatoes. Close with top buns.
• Divide chicken burgers and potato wedges between plates.
• Serve remaining garlic mayo on the side for dipping.

If you've opted to get chicken thighs, pat dry with paper towels and season with salt and pepper. Marinate and cook chicken in same way recipe instructs you to marinate and cook halloumi, adding 1 tbsp (2 tbsp) oil and increasing pan frying time to 4-5 min per side.**