Crispy Lemon Basil Chicken

Meanwhile, zest 2 TBSP zest from lemons; quarter lemons. Mince or grate 4 cloves garlic. Finely chop half the basil. Combine zest, half the garlic, chopped basil, panko, salt, pepper, and a large drizzle of olive oil in a medium bowl. Pat chicken dry with paper towels; season with salt and 1 TBSP Tuscan Heat Spice. Evenly spread sour cream on top side of chicken. Press panko mixture on top.

Transfer chicken to one side of prepared baking sheet and bake until lightly browned, 5-8 minutes. Remove from oven and toss broccoli, remaining garlic, a large drizzle of olive oil, and salt on opposite side of sheet. Return to oven until broccoli is tender and chicken is browned and cooked through, 10-15 minutes more.

Meanwhile, dice bacon into ½-inch pieces. Place in a medium pan and cook over medium heat, stirring occasionally, until browned and crisp, about 15 minutes. (TIP: If bacon browns too quickly, lower heat.) Using a slotted spoon, transfer to a paper-towel-lined plate. Toss broccoli with a squeeze of lemon juice, salt, and pepper.

Once potatoes are tender, reserve 1 cup potato cooking water, then drain and return potatoes to pot. Add 4 TBSP butter, cheese, and ½ cup cooking water. Mash with a potato masher or fork, adding a splash more cooking water if needed, until smooth and creamy. Season with salt and pepper.