• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry all produce (except green beans). • Dice potatoes into ½-inch pieces. Toss on a baking sheet with a large drizzle of olive oil, ½ tsp Tuscan Heat Spice (you’ll use more in the next step), salt, and pepper. Roast on top rack until golden and crispy, 20-25 minutes. • 4 SERVINGS: Use 1 tsp Tuscan Heat Spice.

• While potatoes roast, pat chicken* dry with paper towels. Season all over with ½ tsp Tuscan Heat Spice (be sure to measure—we sent more), salt, and pepper. • Heat a large drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. Turn off heat; remove chicken from pan. • 4 SERVINGS: Use 1 tsp Tuscan Heat Spice. • TIP: Lower heat if chicken starts to burn.

• While chicken cooks, zest lemon until you have ¼ tsp; quarter lemon. • In a small bowl, combine stock concentrate, half the balsamic glaze, and ¼ cup water. • 4 SERVINGS: Zest lemon until you have ½ tsp. Use all the balsamic glaze and add 1/3 cup water.

• Add balsamic glaze mixture to pan used for chicken over medium-high heat. Simmer until thickened, 2-3 minutes. • Turn off heat and stir in 1 TBSP butter. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter.

• Pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. • Carefully transfer beans to a large bowl. Toss with 1 TBSP butter, lemon zest, and a squeeze of lemon juice. Season with salt and pepper. • TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.

• Divide chicken, potatoes, and green beans between plates. Drizzle chicken with glaze. Serve with remaining lemon wedges on the side.