Preheat the oven to 400 °F .

Stir together .5 tsp black pepper, 1 tsp granulated garlic, 2 tsp salt, and 1 tsp smoked paprika in a bowl, set aside.

Place chicken on a rimmed baking tray (add an oven-safe cooling rack if you have one for crispy chicken).

Drizzle the chicken with 1-2 Tbsp olive oil.

Rub the spice mix all over the chicken, including between the skin and the meat.

Bake for 45-50 minutes or until the internal temperature is 185 °F.

Combine potatoes, 2 Tbsp olive oil, 1 tsp granulated garlic, 1 tsp sea salt, and .5 tsp pepper in a bowl. Toss until potatoes are covered. Transfer to a rimmed baking sheet.

Place corn minis in foil on the rimmed baking sheet. Add melted butter. Cover completely with the foil.

Bake potatoes and corn for 25-30 minutes, until the potatoes are tender.

Prepare garlic toast as directed on box, about 7 minutes at 400°F.

Serve meal with or without silverware to enjoy medieval style.