Adjust racks to top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce (except green beans). Cut potatoes into ½-inch-thick wedges.

Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.

Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, remaining Ranch Spice, salt, and pepper. Roast on top rack for 5 minutes (you’ll add more to the sheet then). (For 4 servings, spread potatoes out across entire sheet; roast for 20-25 minutes.)

Pat chicken dry with paper towels and season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). Once potatoes have roasted 5 minutes, remove sheet from oven; carefully place chicken coated sides up on empty side of sheet. Roast until potatoes are golden brown and tender and chicken is cooked through, 15-18 minutes more. (For 4 servings, add chicken to a second sheet; roast on middle rack.)

When chicken and potatoes have 5 minutes left, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl and toss with 1 TBSP butter, salt, and pepper. In a second small bowl, combine remaining mayonnaise and sriracha to taste.

Divide chicken, potato wedges, and green beans between plates. Serve with spicy mayo on the side for dipping.