Adjust racks to top and middle positions and preheat oven to 450 degrees. Pat chicken dry with paper towels; season all over with salt, pepper, and paprika. Place skin sides up on a baking sheet. Bake on top rack until chicken is cooked through and skin is crispy, 28-32 minutes.

While chicken bakes, wash and dry all produce. Cut potatoes into 1/2-inchthick wedges. Toss on a second baking sheet with a large drizzle of olive oil, salt, pepper, half the Fry Seasoning (use all for 4 servings). Roast on middle rack until browned and tender, 20-25 minutes.

Meanwhile, zest lemon until you have 1/2 tsp; quarter lemon. In a small pot, combine jam, half the mustard (use all for 4 servings), and 1 TBSP butter. Cook over medium heat, whisking until smooth, 1-2 minutes. Turn off heat; stir in a squeeze or two of lemon juice. Season with a pinch of salt.

When chicken has 3-5 minutes left, remove from oven and brush with half the glaze. Continue baking until glaze is tacky and has dried out a 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 until tender, 1-2 minutes. Drain any excess water. (TIP: No microwave? No problem! Steam broccoli in a medium pot with a splash of water until tender, 2-4 minutes.) Stir in lemon zest, 1 TBSP butter (2 TBSP for 4 servings), 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.