Preheat the oven to 450°F. Put a large pot of water on to boil.

Make the garlic dill sauce: Combine the lemon juice, yogurt, sour cream, mayonnaise, minced garlic, chopped dill, salt and pepper. Make sure your ingredients are fully combined, then cover and place in the fridge.

Prepare the potatoes: Wash 4 potatoes and peel them. Cut them into large chunks, about 1.5 inches thick. Once the water is boiling, add the potato chunks, baking soda and a pinch of salt and return to a boil. Cook the potatoes for about 10 minutes, or until they are soft.

While the potatoes are boiling, add the olive oil, garlic, a pinch of salt, pepper and rosemary to a cast iron skillet and cook until ingredients are fragrant. Once the potatoes are done, drain the potatoes completely and add the olive oil mixture to the pot with the potatoes. Toss the potatoes together with the olive oil so they are fully coated.

Put the potatoes on a nonstick pan and bake in the preheated oven for 20 minutes. Take out the potatoes, stir them, and then roast for another 30 minutes, or until golden brown and crispy.

Prepare the chicken: Fill a cast iron skillet with avocado oil, about ¼ inch deep. Slice the chicken breast so you have 4 thin filets. Add the ½ cup milk to one bowl, and add the flour, breadcrumbs, salt, pepper, and Italian seasoning mix to another bowl. Combine the flour mixture. Dip each chicken filet in the milk once, then the flour mixture until all sides are coated. Dip the chicken filet in the milk again, then the flour mixture a second time to create a nice coat of breading on each piece.

Cook the chicken: Heat the oil in a skillet over medium-high heat for 5 minutes, until it reaches about 350ºF. Place the prepared chicken into the hot oil and fry it for 3 minutes. Once the first side is browned, turn the chicken and fry the other side for another 3-4 minutes, or until the chicken is golden brown and shows no pink in the middle. The exact timing will depend on how thick the chicken is, but the internal temperature should be 165ºF.

Remove the chicken from the frying pan. Place it on a wire cooling rack with paper towels underneath to catch any drips. This will help keep the chicken from getting soggy.

Serve immediately alongside the potatoes and dressing!