Before starting, preheat the oven to 450°F. Wash and dry all produce. Trim, then halve green beans. Cut potatoes into 1/2-inch wedges. Peel, then mince or grate garlic. Zest, then cut lemon into wedges.

Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Sprinkle BBQ Seasoning over top, then season with salt and pepper. Toss to coat. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Roast in the middle of the oven, flipping halfway through, until golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

While potato wedges roast, heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet. Bake in the bottom of the oven until cooked through, 6-8 min.\*\* Carefully wipe pan clean.

While chicken bakes, heat the same pan over medium-high. Add green beans and 1/3 cup water (dbl for 4 ppl). Season with salt. Cook, stirring occasionally, until water evaporates, 5-6 min. Add 2 tbsp butter (dbl for 4 ppl) and half the garlic. Cook, stirring often, until green beans are tender-crisp, 1-2 min. Remove pan from heat, then add lemon zest. Squeeze a lemon wedge over top, then toss to combine. Transfer green beans to a plate and cover to keep warm. Carefully wipe pan clean.

Heat the same pan over medium. Add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Add remaining garlic and cook until fragrant, 30 sec. Add mustard, maple syrup, soy sauce and 1 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring often, until sauce thickens slightly, 1-2 min. Add chicken, then turn to coat.

Divide chicken, potato wedges and green beans between plates. Spoon any remaining sauce from the pan over chicken. Serve lemon wedges alongside.