• Remove any brown spots from potatoes and cut into 1/4-inch rounds.
• To a parchment-lined baking sheet, add potatoes, half the Zesty Garlic Blend and 1 tbsp oil. (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 for 18-22 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, pat chicken dry with paper towels.
• To another parchment-lined baking sheet, add chicken, remaining Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper, then toss to coat. Arrange in a single layer. 
• Roast chicken in the top of the oven for 16-18 min, until cooked through.**

• Meanwhile, thinly slice chives.
• To a small bowl, add ranch dressing, half the chives and 1/4 tsp (1/2 tsp) sugar. Season with pepper, then stir to combine.

• Halve buns.
• In a small microwavable bowl (or small pan over low heat), melt 1 tbsp (2 tbsp) butter. 
• Brush melted butter onto cut-sides of buns.
• Arrange buns directly on the top rack of the oven, cut-side up. Toast for 3-4 min, until golden. (TIP: Keep an eye on them so they don't burn!)

• To a large bowl, add 1/2 tbsp (1 tbsp) vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper, then whisk to combine.
• Add spring mix and remaining chives, then toss to combine.

• In a medium microwaveable bowl (or medium pan over low heat), warm BBQ sauce.
• Slice chicken. 
• To the bowl with BBQ sauce, add chicken, then toss to coat.
• Spread some chive ranch on top buns. Stack BBQ chicken and some salad on bottom buns. Close with top buns. 
• Divide chicken sandwiches, potato coins and remaining salad between plates.
• Serve remaining chive ranch alongside for dipping.

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.