• Add lemon juice, 2 Tablespoons extra virgin olive oil, spices, and smashed garlic cloves to a large Ziplock bag then squish to combine. Add chicken, squish to coat, then marinate for 1 hour or up to 12 hours in the refrigerator.
• Slice potatoes into fries. Can be cut up to 12 hours ahead of time - store completely submerged in a glass bowl of water in the refrigerator, then drain and pat very dry with kitchen towels.
• Preheat oven to 400 degrees then line a baking sheet with foil and spray lightly with nonstick spray. Spread chicken out on baking sheet then bake for 12-15 minutes, or until cooked through, flipping halfway through. Remove to a cutting board then thinly slice once cool enough to handle. Cover with foil to keep warm.
• Turn heat up to 425 degrees then line another baking sheet with foil and spray lightly with nonstick spray. Add potatoes to baking sheet then drizzle with remaining 2 Tablespoons extra virgin olive oil and season generously with salt and pepper. Toss with your fingers to coat then spread potatoes out evenly and bake for 25-30 minutes, or until golden brown, stirring halfway through.

For the Mediterranean Salsa:

• Combine all ingredients in a mixing bowl then stir to combine and set aside. Can be made a day ahead of time.

For the Garlic Sauce:

• Combine all ingredients in a small mixing bowl then stir to combine and set aside. Can be made up to 5 days ahead of time.

Assembly:

• Scoop fries onto a serving platter or plates then top with chicken, Mediterranean Salsa, Garlic Sauce, and hot sauce, and then serve.