Adjust rack to upper position and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into 1/2-inch pieces. Halve tomatoes. Zest lemon until you have 1 tsp zest; halve lemon and squeeze juice into a small bowl. Cut mozzarella into 4 slices.

Toss potatoes on a baking sheet with a large drizzle of olive oil, 1/2 tsp oregano (we sent more), salt, pepper, and a pinch of chili flakes. Roast on top rack until browned and tender, 25-30 minutes. Remove from oven and toss with lemon zest. Heat oven to broil.

Meanwhile, heat a large pan over medium-high heat (use an ovenproof pan if you have one). Add bacon and cook, turning occasionally, until just crispy, 4-8 minutes. Turn off heat; transfer to a paper-towel-lined plate. Pour out all but 1 TBSP fat from pan.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat pan with reserved bacon fat over medium-high heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. (TIP: If pan seems dry, add a splash of olive oil when flipping chicken and lower heat if starting to burn.) Turn off heat. If pan is not ovenproof, transfer chicken now to a baking dish.

In a large bowl, toss together lettuce, tomatoes, a large drizzle of olive oil, and reserved lemon juice (to taste—start with half and add more as you like). Season with salt and pepper.

Evenly top chicken with bacon and mozzarella. Broil until cheese has melted, 2-4 minutes. Divide chicken, potatoes, and salad between plates. Drizzle chicken with balsamic glaze. Sprinkle with additional chili flakes if desired.