Before starting, wash and dry all produce. Before starting, preheat the oven to 450°F.Lightly oil the grill. While you prep, preheat grill to 500°F over medium-high heat. Cut potatoes into 1/2-inch thick wedges. Add potatoes and 1 tbsp oil to a parchment-lined baking sheet. Sprinkle BBQ Seasoning over top, then season with salt and pepper. 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 golden-brown, 22-24 min. (NOTE: For 4 ppl, roast in the middle and the top of the oven, rotating sheets halfway through.)

While the potatoes are roasting, trim green beans. Peel, then mince or grate garlic. Zest lemon, then cut half the lemon into wedges (use whole lemon for 4 ppl).

Pat chicken dry with paper towels. Season with salt and pepper. Drizzle with 1/2 tbsp oil, then turn to coat. Add chicken to grill, close lid and grill until cooked, flipping halfway through, 5-6 min per side.\*\* Transfer to a plate and keep warm.

Heat a large non-stick pan over medium-high heat. Add green beans and 1/4 cup water (dbl for 4 ppl). Season with salt. Cook, stirring, until all the water evaporates, 5-6 min. Add 1 tbsp butter (dbl for 4 ppl), then stir to melt. Add half the garlic and cook, stirring, until beans are tender-crisp, 2-3 min. Remove from heat, then add lemon zest. Squeeze a wedge of lemon over top, then toss to combine.

While the green beans cook, heat a medium non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl to melt. Add remaining garlic and cook until fragrant, 30 sec. Add mustard, maple syrup and soy sauce. Cook, stirring, until sauce slightly thickens, 1-2 min.

Add chicken to the pan with glaze, then turn to coat. Divide chicken, potato wedges and beans between plates. Drizzle any remaining glaze over chicken.