Wash and dry all produce. Preheat oven to 425 degrees. Strip rosemary leaves from stems, then finely chop until you have 1 TBSP. Zest lemon until you have 1 tsp zest, then cut into halves. Mince or grate garlic. Halve potatoes lengthwise. Divide chicken into two pieces by cutting between breast and thigh.

In a large bowl, toss chicken with rosemary, zest, garlic, a drizzle of olive oil, and a generous pinch of salt and pepper, spreading seasonings evenly over chicken. Place skin-side up on a baking sheet. Carefully sprinkle panko on top of chicken, pressing to adhere. Sprinkle with a drizzle of olive oil. Season with salt and pepper.

Discard any panko that does not stick to chicken. Toss potatoes on same baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until chicken is no longer pink and potatoes are browned and crisp, about 40 minutes.

While chicken cooks, halve tomatoes and place in a medium bowl. TIP: Use this time to set the table, start cleaning up, or just get in the mood for your winner of a dinner by doing the chicken dance.

Remove baking sheet from oven once chicken is cooked through. Heat broiler to high. Place sheet under broiler and broil until crust is golden brown, 1-2 minutes. TIP: If the crust already has a toasty, golden-brown color after first removing it from the oven, you can skip broiling and head straight to the next step.

Add arugula, a squeeze of lemon, and a large drizzle of olive oil to bowl with tomatoes and toss to combine. Season with salt and pepper. Divide chicken, potatoes, and salad between plates. Squeeze over any remaining lemon (to taste) and serve.