Rosemary & Panko Chicken

Remove the honey from the refrigerator to bring to room temperature. Arrange two oven racks in the upper and lower thirds of the oven, then preheat to 450°F. Wash and dry the fresh produce. Using a zester or the small side of a box grater, finely grate the lemon to get 1 teaspoon. Quarter and deseed the lemon. Pick the rosemary leaves off the stems; roughly chop the leaves. Peel 1 clove of garlic; using a zester or the small side of a box grater, finely grate into a paste. Halve the radishes lengthwise, then thinly slice crosswise. Halve the potatoes lengthwise, then cut crosswise into 1/4-inch pieces. Cut the zucchini into 1/2-inch rounds. In a bowl, combine the lemon zest, chopped rosemary, mayonnaise, garlic paste, and half the spice blend. Season with salt and pepper. In a separate, large bowl whisk together the honey (kneading the packet before opening) and vinegar; add the sliced radishes and stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

Meanwhile, line two sheet pans with foil. Transfer half the mayo mixture to a separate bowl; set aside. Pat the chicken dry with paper towels. Season with salt and pepper on both sides. Transfer to one sheet pan. Evenly top with the remaining mayo mixture and breadcrumbs (pressing gently to adhere). Season with salt and pepper. Place on the lower oven rack and roast 18 to 20 minutes, or until the topping is lightly browned and the chicken is cooked through.* Remove from the oven.

Meanwhile, place the potato pieces on the remaining sheet pan. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Place on the upper oven rack and roast 15 to 17 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the zucchini rounds; season with salt and pepper. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Season with salt and pepper. Continue to cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to the bowl of marinated radishes; toss to coat. Taste, then season with salt and pepper if desired.

To the bowl of reserved mayo mixture, add the juice of 1 lemon wedge (you will have extra); stir to combine. Taste, then season with salt and pepper if desired. Serve the roasted chicken with the roasted potatoes and finished zucchini. Drizzle the chicken with the sauce. Enjoy!