Roasted Chicken & Crispy Caesar Broccoli

• Place broccoli on one side of a baking sheet. Toss with a large drizzle of olive oil, garlic powder, salt, and pepper. • On empty side of same sheet, coat sweet potato with a large drizzle of olive oil; season all over with salt and pepper. Arrange cut sides down. • Roast on top rack until sweet potato is tender and broccoli is tender and lightly charred, 25-30 minutes.

• Pat chicken* dry with paper towels and drizzle with oil. Season all over with Fry Seasoning, salt, and pepper. • Place chicken on a second baking sheet; roast on middle rack until golden brown and cooked through, 20-25 minutes.

• Meanwhile, in a small bowl, whisk together Caesar dressing, 1 tsp stock concentrate, lemon zest, and juice from one lemon wedge (2 tsp stock concentrate and juice from two lemon wedges for 4 servings). TIP: If you prefer a milder Caesar dressing, start with 1⁄4 tsp stock concentrate or simply omit it!

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a small pan over medium- high heat. Add garlic and cook, stirring, until fragrant, 30-60 seconds. • Add panko; season with salt and pepper. Cook, stirring occasionally, until panko is golden brown and toasted, 3-5 minutes. Turn off heat and set aside.