Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice sweet potatoes into ½-inch pieces.

Reserve 1 tsp maple syrup (2 tsp for 4) for sweet potatoes; pour remaining into a small bowl. Stir in a pinch of salt and chili flakes to taste. Set aside.

Cut broccoli into bite-size pieces if necessary. (Save green beans for another use.)

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes.

Drain and return sweet potatoes to pot. Mash off heat with reserved maple syrup, half the sour cream (you’ll use the rest later), 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper. Cover to keep warm.

While sweet potatoes cook, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until melted, 30 seconds.

Stir in panko, Fry Seasoning, 1 TBSP olive oil (2 TBSP for 4), and a big pinch of salt.

Pat chicken* dry with paper towels; season all over with salt and pepper.

Lightly oil a baking sheet and place chicken on one side. (For 4 servings, spread chicken out across entire sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).

Roast chicken on middle rack for 8 minutes (you’ll add more to the sheet then).

Roast chicken for 5 minutes. 

While chicken roasts, trim green beans if necessary; toss in a medium bowl with a drizzle of olive oil, salt, and pepper.

Once chicken has roasted 8 minutes, remove sheet from oven and carefully add green beans to empty side. (For 4 servings, leave chicken roasting and add green beans to a second sheet; roast on top rack.)

Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.

Swap in broccoli for green beans. Roast until broccoli is tender and chicken is cooked through, 15-20 minutes. 

Divide sweet potatoes, chicken, and green beans between plates. Drizzle chicken with spicy maple syrup and sprinkle with more chili flakes if desired. Serve.