Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 1 tsp BBQ Seasoning and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 18-20 min.

While potatoes roast, pat chicken dry with paper towels. Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt, then toss to coat. Roast in the top of the oven until chicken is almost cooked through, 14-16 min. (NOTE: The chicken will finish cooking in step 5.)

While chicken roasts, core then cut pepper into 1/4-inch pieces. Halve zucchini lengthwise, then cut into 1/4-inch-thick half-moons.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then edamame, zucchini and peppers. Cover with a lid. Cook, carefully stirring often, until veggies are dark golden-brown, 5-6 min. Season with salt and pepper.

When chicken is almost cooked through, carefully remove the baking sheet from the oven, then sprinkle brown sugar over chicken. Turn the broiler to high. Broil chicken in the middle of the oven until cooked through, 2-3 min.**

Divide chicken, succotash and potatoes between plates. Dollop sour cream over potatoes. Serve BBQ sauce on the side for dipping.