Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1-inch pieces. Mince 2 cloves garlic (keep the others whole). Thinly slice chives. Peel and cut carrots on a diagonal into 1/2-inch-thick pieces. Zest lemons until you have 1 tsp; quarter lemons. Squeeze 11/2 TBSP juice into a small bowl.

Place potatoes and whole garlic in a medium pot with enough water to cover by 2 inches. Boil until tender, about 15 minutes. Reserve 1/2 cup cooking water; drain. Return potatoes and garlic to pot. Add sour cream, 2 TBSP butter, and a splash of cooking water. Mash, adding more water if needed, until creamy. Stir in half the chives, salt, and pepper.

While potatoes cook, toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until lightly browned and tender, 15-20 minutes. Toss with half the lemon zest.

Reserve 1 tsp flour (we’ll use it later). Combine remaining flour, Tuscan Heat Spice, salt, and pepper on a plate. Pat chicken dry with paper towels; season all over with salt and pepper. Working in batches if necessary and using tongs, coat both sides of seasoned chicken in flour mixture.

Heat a large drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add coated chicken (tapping off any excess flour) and cook until browned on first side, 4-5 minutes. Flip and add another large drizzle of olive oil. Cook until browned and cooked through, 4-5 minutes. (TIP: If browning too quickly, lower heat.) Turn off heat; transfer to a plate.

Heat a drizzle of olive oil in same pan over medium heat. Add remaining garlic, flour, and zest. Cook until fragrant, 30 seconds. Add stock concentrates, 1/4 cup water, lemon juice, salt, and pepper. Simmer until thickened, 1 minute. Turn off heat; stir in 2 TBSP butter. Divide potatoes, carrots, and chicken between plates. Top chicken with sauce. Garnish with remaining chives. Serve with any remaining lemon wedges on the side.