Before starting, preheat the oven to 475˚F. Wash and dry all produce. Zest, then juice lemon. Cut potatoes into 1-inch pieces. Add potatoes, lemon zest, half the garlic salt and 1 tbsp oil to an unlined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 20-22 min. (NOTE: For 4 ppl, roast in the top and middle of the oven, rotating sheets halfway through.)

Meanwhile, cut tomato into 1/4-inch pieces.Core, then cut pepper into 1/2-inch slices. Half, peel, then cut onion into 1/4-inch slices. Pat chicken dry with paper towels. Season with Shawarma Spice Blend and remaining garlic salt.

Add onions, peppers, 1/2 tbsp (1 tbsp) oil and half the garlic puree to another unlined baking sheet. Season with salt and pepper, then toss to combine. Set aside. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil , then chicken. Sear until golden-brown, 2-3 min per side. Transfer chicken to the baking sheet with veggies. Roast in the bottom of the oven until veggies are tender and chicken is cooked through, 8-12 min.**

Meanwhile, add mayo, 1/2 tbsp (1 tbsp) lemon juice and remaining garlic puree to a small bowl. Season with salt and pepper, then stir to combine.

Whisk together 1/2 tbsp (1 tbsp) lemon juice, 1/2 tbsp (1 tbsp) oil and 1/4 tsp (1/2 tsp) sugar in a medium bowl. Add tomatoes. Season with salt and pepper, then stir to combine.

Thinly slice chicken. Divide potatoes and veggies between bowls. Top with chicken and tomatoes.Drizzle garlic sauce over top.