• Before starting, preheat the oven to 450°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 oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and top of the oven, rotating sheets halfway through.)

• Meanwhile, pat chicken dry with paper towels.
• To a foil-lined baking sheet add chicken, Smoked Paprika-Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat.
• Roast in the middle of the oven for 14-16 min, until chicken is almost cooked through. (NOTE: Chicken will finish cooking in step 4.)

• Meanwhile, core, then cut pepper into 1/2-inch pieces.
• Heat a large non-stick pan over medium-high.
• When hot, add corn, peppers, 1 tbsp (2 tbsp) oil and 1/2 tbsp (1 tbsp) water. Cover with a lid. Cook for 5-6 min, carefully swirling the pan often, until veggies are dark golden.
• Season with salt and pepper.

• When the chicken is almost cooked through and potatoes are out of the oven, turn the oven broiler to high.
• While the broiler preheats, brush half the BBQ sauce over chicken.
• Broil chicken in the middle of the oven for 4-5 min, until cooked through.**

• Meanwhile, thinly slice green onions.
• To a small bowl, add ranch dressing and half the green onions. Season with salt and pepper, then stir to combine.

• Slice chicken, if you like.
• Divide chicken, charred veggies and potato wedges between plates.
• Spoon ranch dressing over veggies and chicken. Sprinkle remaining green onions over top.
• Serve remaining BBQ sauce on the side for dipping.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.