1
Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry all produce.
Dice potatoes into ½-inch pieces. Peel and mince half the garlic (you’ll use the remaining half in the next step). Thinly slice chives. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Zest and quarter lemon; squeeze 1 TBSP juice into a small bowl. Set aside.
4 SERVINGS: Zest 1 lemon and quarter both. Squeeze 2 TBSP juice into bowl.