• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into ½-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Mince chives.

• Toss carrots on a baking sheet with a large drizzle of olive oil, salt, pepper, and half the Fry Seasoning. Roast on top rack until golden brown and tender, 20-25 minutes. • 4 SERVINGS: Use all the Fry Seasoning.

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Mash with 1 packet sour cream and 1 TBSP butter until smooth, adding splashes of reserved cooking liquid as needed. Stir in half the chives. Season with salt and pepper. Keep covered off heat. • 4 SERVINGS: Mash potatoes with 2 packets sour cream and 2 TBSP butter.

• Pat chicken dry with paper towels; season with salt and pepper. • Place 1 TBSP butter in a shallow dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Red Hot Spice, and a pinch of salt and pepper. • Brush 1 packet sour cream onto tops of chicken in a thin layer. Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere. Place coated sides up on a second lightly oiled baking sheet. • 4 SERVINGS: Use 2 TBSP butter. Use 2 packets sour cream on chicken.

• Roast chicken on middle rack until cooked through, 15-18 minutes. Transfer to a plate to rest. • While chicken cooks, in a small bowl, combine blue cheese dressing, remaining sour cream, and remaining chives.

• Divide carrots, potatoes, and chicken between plates. Top chicken with blue cheese sauce and hot sauce if desired. Serve with any remaining blue cheese sauce on the side.