• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice potatoes into 1-inch pieces. Zest and quarter lemon. • 4 SERVINGS: Adjust racks to top and middle positions.

• In a medium bowl, combine panko, Italian cheese, Italian Seasoning, 1 TBSP olive oil, salt, and pepper. Set aside. • 4 SERVINGS: Use 2 TBSP olive oil.

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning, and a pinch of salt and pepper. • Roast on top rack for 12 minutes (you’ll add the chicken and green beans then). • 4 SERVINGS: Spread potatoes out across entire sheet. Use all the Fry Seasoning. Roast for 20-25 minutes.

• While potatoes roast, pat chicken* dry with paper towels and season all over with salt and pepper. • Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

• In a large bowl, toss green beans with a drizzle of olive oil. Season with salt and pepper. • Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully add green beans and coated chicken to empty side. • Return to oven until potatoes are crisp, green beans are lightly charred, and chicken is golden brown and cooked through, 15-18 minutes more. • 4 SERVINGS: Leave potatoes roasting. Add green beans and chicken to a second baking sheet; roast on middle rack.

• Toss green beans with 1 TBSP butter, lemon zest, and lemon juice to taste. • Divide chicken, potatoes, and green beans between plates. Serve with any remaining lemon wedges on the side. • 4 SERVINGS: Use 2 TBSP butter.