• Peel carrots, halve lengthwise, then cut into 1/4-inch half-moons.
• Cut potatoes into 1/4-inch wedges.

• To an unlined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt and pepper, then toss to coat. 
• Roast in the bottom of the oven for 25-28 min, flipping halfway through, until golden. (NOTE: For 4 servings, roast in the bottom and top of the oven, rotating sheets halfway through.)

• Pat chicken dry with paper towels, then season with remaining Zesty Garlic Blend and salt.
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min per side, until golden. 

• Transfer chicken to one side of the parchment-lined baking sheet. 
• Add carrots to the other side of the baking sheet. Drizzle 1/2 tbsp (1 tbsp) oil over top, then season with salt and pepper. Toss to coat.
• Roast in the middle of the oven for 12-14 min, until chicken is cooked through and carrots are tender.**

• To a medium bowl, add crispy shallots, sour cream, mayo, Dill-Garlic Spice Blend and 1 tbsp (2 tbsp) milk. Season with pepper, then stir to combine.

• Divide chicken, potato wedges and carrots between plates.
• Serve French onion dip on the side for dipping.

If you've opted to get chicken thighs, prep and cook in the same way the recipe instructs you to prep and cook chicken breasts.