• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Line a baking sheet with foil (2 sheets for 4). Wash and dry all produce. • Dice potatoes into 1/2-inch pieces. Core, deseed, and dice green pepper into 1/2-inch pieces. Halve and peel onion; cut one half into 1/2-inch-thick wedges (whole onion for 4). Zest and quarter lime. Mince cilantro.

• Toss potatoes, green pepper, and onion wedges on prepared sheet with a large drizzle of oil, salt, and pepper. Roast on top rack for 5 minutes. • Meanwhile, pat chicken* dry with paper towels. Season all over with salt, then rub with BBQ Seasoning to coat. • After veggies have roasted 5 minutes, carefully add chicken to same sheet. Return to top rack until cooked through, 15-20 minutes. (For 4 servings, divide veggies and chicken between prepared sheets; roast veggies on top rack and chicken on middle rack.) • GRILLING ALTERNATIVE: Skip adding chicken to sheet with veggies. (You’ll grill it in the next step!)

• Meanwhile, in a small bowl, combine BBQ sauce, mustard, 1/4 tsp chipotle powder (be sure to measure—we sent more), and a squeeze of lime juice to taste. • Once chicken and veggies are cooked through, remove sheet from oven. Spoon half the chipotle BBQ sauce (save the rest for serving) over chicken. • Return to top rack until glaze is tacky, 2-3 minutes. • GRILLING ALTERNATIVE: Heat a well-oiled grill or grill pan over medium-high heat. Add chicken and cook until browned and cooked through (we suggest 3-5 minutes per side, but grills can vary). In the last 1-2 minutes of cooking, brush both sides with half the chipotle BBQ sauce (save the rest for serving).

• Toss veggies with lime zest and half the cilantro. Thinly slice chicken crosswise. • Divide veggie hash between plates and top with chicken. Sprinkle with remaining cilantro. Drizzle with remaining chipotle BBQ sauce (or serve on the side). Serve with any remaining lime wedges on the side.