• Cut potatoes into 1/4-inch rounds.
• Add potatoes, half the Zesty Garlic Blend and 1 tbsp oil to a parchment-lined baking sheet. (NOTE: For 4 ppl, 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, flipping halfway through, until tender and golden-brown, 18-22 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

• Meanwhile, pat chicken dry with paper towels.
• Add chicken, remaining Zesty Garlic Blend and 1/2 tbsp (1 tbsp) oil to a foil-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. 
• Roast chicken in the top of the oven until cooked through, 18-22 min.**

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

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

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

• Warm BBQ sauce in a medium microwaveable bowl or medium pan over low heat.
• Slice chicken. 
• Add chicken to the bowl with BBQ sauce, 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 breasts, cook them in the same way the recipe instructs you to cook the chicken thighs, increasing roasting time to 18-22 min.**