Before starting, preheat the oven to 450°F. Wash and dry all produce. Garlic Guide for Step 5 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Cut potatoes into 1/2-inch thick wedges. Toss potatoes with 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Arrange in a single layer. Season with salt and pepper. Roast in the top of the oven, until golden-brown, 25-28 min.

While potatoes roast, pat chicken dry with paper towels. Add chicken, Paprika-Garlic Blend and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Toss to coat. Season with salt and pepper. Roast in the middle of the oven, until chicken is almost cooked through, 14-16 min. (NOTE: The chicken will finish cooking in step 4.)

While chicken roasts, core, then cut pepper into 1/4-inch pieces. Drain and rinse corn, then pat dry with paper towels. Heat a large non-stick pan over medium-high heat. When hot, add corn, peppers, 1 tbsp oil and 1/2 tbsp water (dbl both for 4 ppl). Cover with a lid. Cook, carefully swirling pan often, until the veggies are dark golden-brown, 4-6 min. Season with salt and pepper.

When chicken is almost cooked through and potatoes are out of the oven, turn oven broiler to high. While the broiler preheats, brush half the BBQ sauce over the chicken. Broil chicken in the middle of the oven, until cooked through, 4-5 min.\*\*

While chicken broils, finely chop chives. Peel, then mince or grate garlic. Whisk together sour cream, mayo, half the chives, 1/2 tbsp vinegar, 1/2 tsp sugar (dbl both for 4 ppl) and 1/4 tsp garlic in a small bowl. (NOTE: Reference Garlic Guide.) Season with salt and pepper. Set aside.

Slice chicken. Divide chicken, veggie mixture and potatoes between plates. Spoon ranch dressing over veggie mixture and chicken. Sprinkle remaining chives over top. Serve with remaining BBQ sauce on the side.