• Cut potatoes into 1/4-inch rounds.
• Halve Brussels sprouts (if larger, quarter them). 
• Peel carrot. Cut into 1/4-inch rounds.
• To a parchment-lined baking sheet, add potatoes, Brussels sprouts, carrots and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Toss to coat.
• Roast in the bottom of the oven for 22-26 min, stirring halfway through, until golden.  

• Pat chicken dry with paper towels. Season with half the Cream Sauce Spice Blend, salt and pepper.
• In a medium non-stick pan (large pan for 4 servings), heat 1/2 tbsp (1 tbsp) oil over medium-high. 
• When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
• Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 8-12 min, until cooked through.** 

• While veggies and chicken roast, zest, then juice half the lemon. Cut remaining into wedges.
• Peel, then mince or grate garlic.
• Roughly chop parsley.
• To a small bowl, add cream, lemon zest, half the parsley, 1/2 tbsp (1 tbsp) lemon juice, 1/4 cup (1/3 cup) water and 1/4 tsp (1/2 tsp) sugar. Season with salt and pepper. Stir to mix.
• When chicken is cooked, transfer to a plate to rest for 2-3 min.

• Meanwhile, reheat the same pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter and garlic. Cook for 30 sec, stirring often, until butter melts and garlic is fragrant.
• Sprinkle remaining Cream Sauce Spice Blend over top. Stir to mix.
• Add lemon-cream sauce mixture and any chicken resting juices. Season with salt and pepper. Cook for 1-2 min, stirring often, until sauce has thickened slightly.  (Tip: If sauce reduces too quickly, add water 1 tbsp at a time)

• Stir remaining parsley into veggies.
• Thinly slice chicken.
• Divide veggies and chicken between plates.
• Spoon creamy lemon-garlic sauce over chicken.
• Squeeze a wedge of lemon over top, if desired.

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.