Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the sweet potato(es). Snap off and discard the tough, woody stem ends of the asparagus. Quarter and deseed the lemon(s). In a bowl, combine the Cajun spice blend and sugar.

Line two sheet pans with foil. Place the diced sweet potato(es) on one sheet pan. Drizzle with olive oil and season with salt, pepper, and half the weeknight hero spice blend. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, pat the chicken dry with paper towels; season with salt and pepper on both sides. Transfer to one side of the remaining sheet pan. Top the chicken with enough of the Cajun-sugar mixture to coat (you may have extra) and a drizzle of olive oil. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully place the prepared asparagus on the other side of the sheet pan. Season with salt and pepper; drizzle with olive oil. Return to the oven and roast 8 to 12 minutes, or until the asparagus is tender when pierced with a fork and the chicken is browned and cooked through. Remove from the oven. Evenly top the roasted asparagus with the juice of 2 lemon wedges (or 4 wedges for 4 servings). Carefully stir to coat.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken. 

Meanwhile, in a bowl, combine the sour cream, remaining weeknight hero spice blend, 2 teaspoons of water (or 4 teaspoons for 4 servings), and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. Season with salt and pepper. Serve the roasted chicken with the roasted sweet potato(es) and finished asparagus. Drizzle with the spicy sour cream. Serve the remaining lemon wedges on the side. Enjoy!