Before starting, preheat oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the seasoned salt and 1 tbsp oil to a parchment-lined baking sheet. Season with pepper, then 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 tender and golden-brown, 25-28 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

While potatoes roast, peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Thinly slice chives. Add sour cream, mayo, half the chives and 1 tsp vinegar to a small bowl. Season with salt and pepper, then stir to combine.

Add onions, remaining vinegar, 2 tbsp water and 2 tsp sugar (dbl both for 4 ppl) to a medium pot. Season with salt. Bring to a simmer over medium-high heat. Once simmering, cook, stirring often, until sugar dissolves, 1-2 min. Remove the pot from heat. Transfer onions, including pickling liquid, to a medium bowl. Place in the fridge to cool.

While onions pickle, pat chicken dry with paper towels. Add chicken, remaining seasoned salt and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with pepper, then toss to coat. Roast in the top of the oven, 10 min. Carefully remove the sheet from the oven. Drizzle BBQ sauce over chicken, then toss to coat. Return chicken to the oven and roast until cooked through, 2-4 min.**

Whisk together 1 tbsp pickling liquid and 1 tbsp oil (dbl both for 4 ppl) in a large bowl. Drain pickled onions and discard remaining pickling liquid. Add pickled onions and spinach to the large bowl with dressing. Season with salt and pepper, then toss to combine.

Divide chicken, potato wedges and salad between plates. Sprinkle remaining chives over top. Serve ranch on the side for dipping.