Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and peel carrots, then slice into ½-inchthick pieces.

Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl and microwave until just melted, about 30 seconds. Stir in half the Fry Seasoning (you’ll use the rest later), pepper, and a large pinch of salt. Add panko; stir until evenly combined.

Microwave another 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl until just melted, about 30 seconds. Add maple syrup, mustard, and a pinch of salt; stir until smooth. Reserve 1 TBSP of the mixture (2 TBSP for 4) for brushing onto chicken later.

Toss potatoes on a baking sheet with a large drizzle of olive oil, remaining Fry Seasoning, salt, and pepper. On a second baking sheet, toss carrots with a drizzle of olive oil, salt, and pepper. Push carrots to one side of baking sheet.

Pat chicken dry with paper towels, then season all over with salt and pepper. Place on other half of baking sheet with carrots. Evenly spread reserved maple mustard onto tops of chicken breasts, then sprinkle seasoned panko on top, pressing to adhere (no need to coat the underside).

Transfer chicken and carrots to middle rack and potatoes to top rack. Bake until chicken is golden brown and cooked through and veggies are tender, 20-25 minutes. Divide chicken, potatoes, and carrots between plates. Serve remaining maple mustard on the side for dipping or drizzling over chicken.