• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in mozzarella, panko, Italian Seasoning, salt, and pepper.

• Lightly oil a baking sheet or coat with nonstick spray. Pat chicken* dry with paper towels; season with salt and pepper. Place on one side of prepared sheet (for 4 servings, spread chicken out across entire sheet). Mound mozzarella crust onto tops of chicken, pressing firmly to adhere (no need to coat the undersides). • Roast on top rack until crust is lightly browned, 7 minutes (you’ll add the broccoli then).

• While chicken roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain. Return potatoes to pot; cover to keep warm. • Meanwhile, place bacon* in a large, dry pan over medium-high heat. Cook, turning occasionally, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate.

• Once chicken is lightly browned, remove sheet from oven. Carefully toss broccoli on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss broccoli on a second baking sheet; roast on middle rack.) • Continue roasting until broccoli is tender and chicken is cooked through, 15-20 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

• While chicken and broccoli roast, zest and quarter lemon. Finely dice tomato. Pick basil leaves from stems; thinly slice leaves. • In a small bowl, combine tomato, sliced basil, a big squeeze of lemon juice, and a drizzle of olive oil. Taste and season with salt and pepper.

• Mash potatoes with 2 TBSP butter (3 TBSP for 4 servings) until smooth, adding splashes of reserved potato cooking liquid as necessary. Roughly chop bacon; add half to mashed potatoes. Season with salt and pepper. • Sprinkle broccoli with lemon zest to taste. • Divide potatoes, broccoli, and chicken between plates. Top chicken with bruschetta and potatoes with remaining bacon. Serve with remaining lemon wedges on the side.