• Before starting, preheat the oven to 450°F. Wash and dry all produce.
• Remove any brown spots from potatoes, then cut potatoes into 1/2-inch wedges. 
• Add potatoes, Applewood Smoke Spice and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. (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 middle of the oven 24-26 min, flipping halfway through, until golden. (NOTE: For 4 servings, roast in middle and top racks, rotating sheets halfway through.)

• Meanwhile, trim snap peas.
• Peel, then mince or grate garlic.
• Zest, then cut half the lemon (whole lemon for 4 servings) into wedges. 
• To a small bowl, add whole grain mustard, Dijon, maple syrup, soy sauce and 1 tbsp (2 tbsp) water, then stir to combine. 

• Heat a large non-stick pan over medium-high heat. While the pan heats, pat chicken dry with paper towels. Season with salt and pepper. 
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear 2-3 min per side, until golden. Remove from heat. 
• Transfer to another parchment-lined baking sheet. Roast in the bottom of the oven 12-14 min, until cooked through.** 
• Carefully wipe the pan clean.

• Meanwhile, reheat the same pan over medium-high. When the pan is hot, add snap peas and 2 tbsp (4 tbsp) water. 
• Cook 2-3 min, stirring occasionally, until water evaporates. 
• Add 1 tbsp (2 tbsp) butter and half the garlic.
• Cook 1 min, stirring often, until snap peas are tender-crisp. Season with salt and pepper.
• Add lemon zest. Squeeze a lemon wedge over top, then toss to coat. 
• Transfer snap peas to a plate. Cover to keep warm. 

• Reheat the same pan over medium. 
• When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. 
• Add remaining garlic. Cook 30 sec, stirring constantly, until fragrant. 
• Add glaze to the pan, then bring to a simmer. Once simmering, cook 1 min, stirring constantly, until thickened slightly. 
• Season with salt and pepper. 
• Add chicken to the pan, then flip to coat. 
• Remove the pan from heat.

• Divide chicken, potato wedges and snap peas between plates.
• Spoon any remaining glaze from the pan over chicken.

If you've opted to get chicken breasts, cook in the same way the recipe instructs you to cook the chicken thighs, increasing roast time to 12-14 min.**