Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Toss potatoes, half the Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with salt. Roast in the middle of the oven, until golden-brown, 22-24 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Bake in the middle and bottom of oven, rotating sheets halfway through cooking.)

While potatoes roast, core, then cut pepper into 1-inch pieces. Cut the zucchini in half lengthwise, then into 1/2-inch thick half-moons. Zest, then juice half the lemon. Cut remaining lemon into wedges. Pat chicken dry with paper towels, then cut into 1-inch pieces on a separate cutting board.

Toss chicken with peppers, zucchini, remaining Lemon-Pepper Seasoning and 1 tbsp oil (dbl for 4 ppl) on a parchment-lined baking sheet. Arrange in a single layer. Roast in the top of the oven, stirring halfway through, until veggies are tender and chicken is cooked through, 16-18 min.\*\*

While chicken and veggies roast, stir together mayo, lemon zest and 1/2 tbsp lemon juice (dbl for 4 ppl) in a small bowl. Season with salt and pepper.

Divide roasted potatoes, chicken and veggies between plates. Sprinkle feta over chicken and veggies. Squeeze over a lemon wedge, if desired. Serve lemony mayo on the side, for dipping.