Rosemary & Lemon Butter Chicken

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• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Dice sweet potatoes into 1⁄2-inch pieces. Zest and quarter lemon.

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• Toss sweet potatoes on a baking sheet with a large drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

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• Meanwhile, pat pork dry with paper towels; season all over with garlic powder, rosemary, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork; cook until browned and cooked through, 4-5 minutes per side. TIP: Lower heat if pork begins to brown too quickly. • Turn off heat; transfer to a cutting board to rest. Remove any burned bits from pan if necessary (leave the browned bits—they’ll add flavor to your sauce!). Let pan cool off heat 2 minutes. TIP: Loosely cover pork with foil to keep warm.

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• Once pan has cooled, add 1⁄2 cup water, stock concentrate, 2 TBSP butter, 1⁄4 tsp sugar, juice from one lemon wedge, and as much lemon zest as you like to pan (3⁄4 cup water, 4 TBSP butter, 1⁄2 tsp sugar, and juice from two lemon wedges for 4 servings). • Return pan to stovetop over medium-high heat and cook, stirring constantly, until sauce has thickened, 1-3 minutes. TIP: Sauce should be smooth and glossy; if it becomes oily or greasy, add a couple splashes of water and continue to cook, stirring, until smooth. • Taste and season with salt and pepper.

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• In a medium bowl, toss arugula, Parmesan, a drizzle of olive oil, a squeeze of lemon juice (big squeeze for 4 servings), salt, and pepper until combined.

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• Thinly slice pork crosswise. • Divide pork, sweet potatoes, and arugula salad between plates; spoon lemon butter sauce over pork. Serve with remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***