• Before starting, preheat the oven to 450°F.
• Wash and dry all produce.
• Remove any brown spots from potatoes and cut into 1/2-inch wedges.
• To an unlined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. 
• Roast in the top of the oven for 20-22 min, until tender. 

• While potatoes roast, pat chicken dry with paper towels.
• In a medium bowl, combine chicken, Applewood Smoke Spice, remaining garlic salt and 1 tbsp (2 tbsp) oil. Toss to coat.
• To a parchment-lined baking sheet, add chicken. Roast in the middle of the oven for 14-16 min, flipping once, until cooked through.**

• Core, then cut pepper into 1/2-inch pieces.
• Heat a large non-stick pan over medium.
• When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan for 1 min, until melted. 
• Add corn, peppers and 2 tbsp (4 tbsp) water. Stir to combine. Cover and cook for 5-6 min, stirring occasionally, until tender. Season with salt and pepper.

• Meanwhile, thinly slice green onion.
• In a small bowl, stir together ranch and half the green onions. Season with salt and pepper. 

• Slice chicken.
• Divide chicken, veggies and potato wedges between plates.
• Drizzle some ranch dressing over veggies, then sprinkle with remaining green onions.
• Serve with remaining ranch dressing on the side.

If you've opted to get chicken thighs, cook in the same way the recipe instructs you to cook chicken breasts.