• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Dice potatoes into 1⁄2-inch pieces. Trim and discard woody bottom ends from asparagus. Finely chop chives. • Place 1 TBSP butter (2 TBSP for 4) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko, half the cheddar, half the Fry Seasoning, (you’ll use the rest of the cheese and Fry Seasoning later), salt, and pepper.

• Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Place on one side of prepared sheet (for 4 servings, spread out across entire sheet). • Evenly spread a thin layer of mayonnaise onto tops of chicken (you might not use all the mayo); mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on top rack for 5 minutes (you’ll add the asparagus then).

• While chicken roasts, place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash. • Meanwhile, heat a large, dry pan over medium-high heat. Add bacon* and cook, turning occasionally, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Once bacon is cool enough to handle, roughly chop.

• Once chicken has roasted 5 minutes, remove sheet from oven. • Carefully toss asparagus on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave chicken roasting; add asparagus to a second sheet and roast on middle rack.) • Continue roasting until asparagus is tender and chicken is cooked through, 10-12 minutes more. TIP: For a deeply golden crust, broil chicken for the last 2-3 minutes.

• To pot with drained potatoes, add sour cream, remaining cheddar, and 1 TBSP butter (2 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. • Stir in half the bacon and half the chives. Season with salt and pepper.

• Divide chicken, mashed potatoes, and asparagus between plates. Top potatoes with remaining bacon and remaining chives. Serve. ***Chicken is fully cooked when internal temperature reaches 165º.*** ***Bacon is fully cooked when internal temperature reaches 145º.***