Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Zest and quarter lemon.

In a medium bowl, combine panko, mozzarella, 1 tsp Italian Seasoning (2 tsp for 4 servings; be sure to measure—we sent more), 1 TBSP olive oil (2 TBSP for 4), salt, and pepper.

Toss carrots on one side of a baking sheet with a drizzle of olive oil, salt, pepper, and a pinch of chili flakes to taste. (For 4, spread carrots out across entire baking sheet.)

Roast on top rack for 5 minutes (you’ll add the chicken then).

Pat chicken* dry with paper towels; season all over with salt and pepper.

Evenly spread sour cream onto tops of chicken, then mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Once carrots have roasted 5 minutes, remove sheet from oven and carefully place chicken on empty side. (For 4 servings, leave carrots roasting; add chicken to a second baking sheet and roast on middle rack.)

Roast on top rack until chicken is golden brown and cooked through and carrots are browned and tender, 15-20 minutes. TIP: If carrots are done before chicken, remove from sheet and continue roasting chicken.

While carrots and chicken roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. Add couscous and a pinch of salt. Cook, stirring, until toasted, 2-3 minutes.

Add ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes.

Turn off heat. Drain any excess liquid if necessary.

Once chicken is done, stir 1 TBSP butter (2 TBSP for 4 servings) into couscous until melted. Stir in lemon zest and a squeeze of lemon juice to taste; season with salt and pepper.

Divide couscous, chicken, and carrots between plates. Serve with any remaining lemon wedges on the side.