Quarter potatoes. If larger than a ping-pong ball, cut into sixths.

Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil and 1/4 tsp. salt. Spread into a single layer.

Roast in hot oven, 15 minutes.

While potatoes roast, continue recipe.

Halve lemon and cut into wedges.

Stem and mince dill.

Trim ends off beets, peel, and cut into 1/2" dice. Beets are delicious, but tend to stain. Save beets for the end when preparing ingredients, and clean your cutting board after preparing.

In a mixing bowl, combine creme fraiche, garlic pepper, mayonnaise, half the buttermilk-dill seasoning (reserve remaining for chicken), and 2 tsp. water. Set aside.

Pat chicken dry. Cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Place panko on a plate and spread into a single layer.

Place chicken onto plate with panko and flip until coated on both sides, pressing gently to adhere.

After 15 minutes, carefully remove sheet from oven and push potatoes to one side. Sheet will be hot! Use a utensil.

Add beets to empty side of sheet and toss with 1 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper. Spread into a single layer on their side.

Roast in hot oven until vegetables are tender and browned, 14-15 minutes.

Carefully remove from oven.

While vegetables roast, continue recipe.

Line another plate with a paper towel.

Place a medium non-stick pan over medium heat and add 2 Tbsp. olive oil.

Add chicken to hot pan. Cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.

Remove from burner. Transfer chicken to towel-lined plate and evenly top with remaining buttermilk-dill seasoning.

Plate dish as pictured on front of card, topping chicken with dill. Garnish beets with crema (to taste). Squeeze lemon wedges over to taste. Slice chicken, if desired. Bon appétit!