Bust out: Aluminum foil, baking sheet, large pot, small bowl, zester, paper towel, strainer Fill large pot with salted water. Line a baking sheet with foil. Wash and dry all produce. Cut tomatoes into 1/2-in. thich wedges. Peel and mince or grate garlic. Zest and quarter lemon. In a small bowl, combine panko, half the Fry seasoning, half the parmesan, and 1 tbsp olive oil. Season with salt and pepper. In a second small bowl, combine mustard and sour cream.

Adjust rack to middle position and preheat oven to 425 degrees. Bring large pot of salted water to a boil. Lightly oil lined baking sheet. Toss tomatoes on one side of baking sheet with half the garlic and a drizzle of olive oil; season with salt and pepper; arrange skin sides down. Pat chicken dry with paper towels and season all over with remaining fry seasoning, salt, and pepper; place on other side of baking sheet. Spread mustard mixture evenly onto tops of chicken. Mound coated sides with panko mixture, pressing to adhere (no need to coat the underside). Roast tomatoes and chicken on middle rack until tomatoes are lightly browned and softened and chicken is cooked through (15-20 minutes). Add spaghetti to pot of boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain. Melt 1 tbsp butter in pot used for pasta over medium heat. Add remaining garlic; cook until fragrant, 30 seconds. Lower heat; stir in cream cheese, a pinch of lemon zest, another 1 tbsp butter, and 1/4 cup reserved pasta water until smooth. Squeeze in 1 tbsp lemon juice; add spaghetti and toss to combine. Add half the tomatoes to pot with spaghetti; season with salt and pepper; toss to combine. Divide pasta and chicken between plates. Top pasta with remaining tomatoes and parmesan. Serve with any remaining lemon wedges on the side.