Before starting, preheat the oven to 450°F . Wash and dry all produce. Garlic Guide for Step 4 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Peel, then cut half the onion into 1/2 -inch pieces (whole onion for 4 ppl). Cut potatoes into 1-inch pieces. Add potatoes, onions and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with salt and pepper, then toss to coat. Roast in the top of the oven until golden-brown and tender, 25-28 min.

While potatoes roast, pat chicken dry with paper towels. Sprinkle with Lemon-Pepper Seasoning and season with salt. Heat a large non-stick pan over medium heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to another baking sheet. Bake in the middle of the oven until cooked through, 12-14 min.\*\*

While chicken bakes, zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges. Roughly chop parsley. Roughly chop dill. Cut tomato into 1/4-inch pieces. Peel, then mince or grate garlic.

Add yogurt, lemon juice, half the parsley, half the dill, 1/4 tsp sugar (dbl for 4 ppl) and 1/4 tsp garlic to a small bowl. (NOTE: Reference garlic guide.) Season with salt and pepper, then stir to combine.

Whisk together 1/2 tbsp vinegar, 1/4 tsp sugar and 1 1/2 tbsp oil (dbl all for 4 ppl) in a medium bowl. Season with salt and pepper. Add tomatoes, spring mix, remaining dill and remaining parsley. Toss to combine.

Whisk together lemon zest, half the broth concentrate (use all for 4 ppl) and 1/2 tbsp oil (dbl for 4 ppl) in a large bowl. Add potatoes and onions, then toss to coat. Thinly slice chicken. Divide chicken, potatoes and salad between plates. Serve garlic yogurt sauce on the side. Squeeze over a lemon wedge, if desired.