• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into 1/2-inch pieces. Zest and quarter lemon. • In a small bowl, combine jam, 1 tsp mustard (be sure to measure—we sent more), and 1/4 cup water. • 4 SERVINGS: Adjust racks to top and middle positions. Zest 1 lemon and quarter both. Use all the mustard and 1/3 cup water.

• Toss potatoes on one side of baking sheet with a large drizzle of oil, salt, and pepper. Roast on top rack for 15 minutes (you’ll add the green beans then). • 4 SERVINGS: Spread potatoes out across entire sheet.

• Once potatoes have roasted 15 minutes, remove sheet from oven. • Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. Return to top rack until potatoes are crispy and green beans are tender, 12-15 minutes more. • 4 SERVINGS: Leave potatoes roasting and add green beans to a second sheet; roast on middle rack.

• Meanwhile, pat chicken* dry with paper towels and season all over with paprika, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan. • TIP: If chicken begins to brown too quickly, reduce heat to medium.

• Heat pan used for chicken over medium-high heat. Add jam mixture and bring to a simmer. Cook until thickened, 2-3 minutes. • Turn off heat; stir in 1 TBSP butter. Add a squeeze of lemon juice to taste. Season with salt and pepper. • 4 SERVINGS: Use 2 TBSP butter.

• Toss green beans with lemon zest. • Divide green beans, potatoes, and chicken between plates. Top chicken with sauce. Serve with remaining lemon wedges on the side.