• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Quarter bell pepper lengthwise; remove stems and seeds. Halve tomato lengthwise. Peel garlic.

• Toss bell pepper and tomato on a baking sheet with a large drizzle of olive oil and a big pinch of salt and pepper. Push veggies to one side of sheet. • Place garlic cloves in the center of a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet; place garlic foil packet on empty side of sheet. • Roast on top rack for 20 minutes (you’ll add more to the sheet in Step 5).

• Meanwhile, trim and slice zucchini crosswise into 1/2-inch-thick rounds. • Toss zucchini on one side of a second baking sheet with a drizzle of oil, salt, and pepper. • Pat chicken* dry with paper towels and place on empty side of sheet. Drizzle with oil and season all over with salt and pepper. • Roast chicken and zucchini on middle rack until zucchini is tender and lightly browned and chicken is cooked through, 18-20 minutes. Transfer chicken to a cutting board.

• While chicken and zucchini roast, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot over medium-high heat. • Add couscous; cook, stirring, until couscous is lightly toasted, 1-2 minutes. Stir in 3/4 cup water (11/2 cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is tender, 6-8 minutes; season with salt and pepper to taste. • Keep covered off heat until ready to serve.

• Once romesco veggies have roasted 20 minutes, remove sheet from oven. Transfer garlic foil packet to a plate to cool. • Top romesco veggies on sheet with a drizzle of olive oil, panko, pepitas, and paprika; season with salt and pepper. Carefully toss to combine. • Return to top rack and roast until panko and pepitas are lightly toasted, 8-10 minutes more. Let cool for at least 5 minutes.

• Carefully transfer romesco mixture from sheet to a blender or food processor (be sure to scrape in any browned bits and liquid too!). • Remove roasted garlic from foil packet; add to blender. • Add half the vinegar, 3 TBSP water, 2 TBSP olive oil, and 1 tsp salt to blender (use all the vinegar, 6 TBSP water, 4 TBSP olive oil, and 11/2 tsp salt for 4 servings). • Blend, scraping down the sides as needed, until mostly smooth, 1-2 minutes. (If sauce seems too thick, blend in another 1-2 TBSP water.) Season romesco sauce generously with salt and pepper.

• Slice chicken crosswise. • Spread as much romesco sauce as you like on one side of each plate; fan chicken over top. • Divide couscous and roasted zucchini between plates in separate sections. Serve. TIP: Refrigerate any remaining romesco sauce in an airtight container for up to 5 days. Chicken is fully cooked when internal temperature reaches 165°.