Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch wedges. Add potatoes, half the BBQ Seasoning and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until golden-brown, 24-28 min.

Meanwhile, pat chicken dry with paper towels. Add chicken, remaining BBQ Seasoning and 1/2 tbsp oil (dbl for 4 ppl) to a foil-lined baking sheet. Season with salt, then toss to coat. Roast in the top of the oven until chicken is almost cooked through, 10-12 min. (NOTE: The chicken will finish cooking in step 5.)

Meanwhile, core then cut pepper into 1/2-inch pieces. Peel, then cut onion into 1/2-inch pieces.

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then edamame, onion and peppers. Cover and cook, carefully stirring often, until veggies are dark golden-brown, 5-6 min. Season with salt and pepper.

When chicken is almost cooked through, carefully remove the baking sheet from the oven, then spoon BBQ sauce over tops of chicken. Turn the broiler to high. Broil chicken in the middle of the oven until cooked through, 2-3 min.**

Stir together mayo and chipotle sauce in a small bowl. Divide chicken, succotash and potatoes between plates. Serve chipotle mayo alongside for dipping.