Cut potatoes into 1/2" wedges and pat dry.

Remove stem, seeds, and ribs, and cut bell pepper into 1/4" slices.

Core tomatoes and cut into six wedges.

Zest and halve lemon. Cut one half into wedges and juice the other half.

Halve and peel onion. Cut halves into 1/4" slices.

Pat chicken dry and season both sides with 1/4 tsp. salt, a pinch of pepper, and 1/4 the chimichurri seasoning (reserve remaining for vegetables).

Place onions, tomatoes, minced garlic and parsley, bell peppers, lemon zest, remaining chimichurri seasoning, half the garlic salt (reserve remaining for potatoes), 1 Tbsp. olive oil, 1/4 tsp. salt, and a pinch of pepper on one prepared baking sheet. Gently toss or stir to combine.

Arrange vegetables around edge of baking sheet. Place chicken in middle.

Roast chicken and vegetables in hot oven until vegetables are tender and chicken is browned and reaches a minimum internal temperature of 165 degrees, 25-35 minutes.

Cutlet thickness can vary; if you receive a thinner cutlet, we recommend checking for doneness sooner. If chicken finishes cooking before vegetables are tender, transfer chicken to a plate and continue roasting vegetables.

Carefully remove from oven.

While chicken and vegetables roast, continue recipe.

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

Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

Carefully remove from oven. Add remaining garlic salt and toss or gently stir to combine.

Transfer chicken to a plate. Add 1 Tbsp. lemon juice to vegetables and toss or gently stir to combine, gently smashing tomatoes. Sheet will be hot! Use a utensil.

Plate dish as pictured on front of card, topping chicken with tzatziki and squeezing lemon wedges over to taste. Bon appétit!