Adjust racks to middle and upper positions and preheat oven to 450 degrees. Pat chicken dry with paper towels; season all over with salt, pepper, and paprika. Place on a baking sheet, skin sides up. Bake on upper rack until cooked through and skin is crisp, about 30 minutes.

Meanwhile, wash and dry all produce. Cut potatoes into 1/2-inch-thick wedges. Toss on a second baking sheet with salt, pepper, Fry Seasoning, and a large drizzle of olive oil. Bake on middle rack until browned and tender, about 25 minutes.

Meanwhile, zest lemon until you have 1 tsp; quarter lemon. Place jam, mustard, and 1 TBSP butter in a small pot. Heat over medium heat, whisking until smooth, about 2 minutes. Turn off heat; stir in juice from 1 lemon wedge. Season with a pinch of salt.

Once chicken is cooked through, remove from oven and brush with half the glaze. Return to oven and bake until glaze is tacky and has dried out a little bit, 3-5 minutes.

Meanwhile, place broccoli in a large microwave-safe bowl with 1 TBSP water. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave on high until tender, 4-5 minutes. Drain any excess water. (TIP: No microwave? No problem! Steam broccoli in a medium pot with about an inch of water until tender, 7-10 minutes.) Stir in lemon zest, 2 TBSP butter, and a pinch of salt and pepper. Sprinkle with chili flakes (to taste).

Divide chicken, broccoli, and potatoes between plates. Drizzle remaining glaze over chicken. Serve with remaining lemon wedges on the side for squeezing over.