Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce.

Trim green beans if necessary.

Place green beans in oven-ready tray (for 4 servings, divide between two trays). Toss with a drizzle of oil, garlic powder, salt, and pepper. 

Pat chicken* dry with paper towels and season all over with half the Ranch Spice (you'll use the rest in the next step), salt, and pepper; place on top of green beans (for 4 servings, divide chicken between two trays).

Brush the top of each chicken cutlet with mayonnaise. Sprinkle with Monterey Jack and panko, pressing to adhere. Top with a drizzle of oil. 

Roast on middle rack (be sure your oven has preheated!) until green beans are tender and chicken is cooked through, 20-25 minutes. (For 4 servings, place both trays, side by side, on middle rack.)

Once chicken and green beans have roasted 12 minutes, place sealed bag of potatoes, front side down, in the microwave. Microwave until tender, 5 minutes. Let cool in the microwave for 2 minutes. TIP: Potatoes can also be microwaved in a large microwave-safe bowl covered with plastic wrap. 

Carefully remove potatoes from microwave (use a kitchen towel or oven mitt—the bag will be hot!) and open bag (watch out for steam). Add remaining Ranch Spice, 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt, and pepper to bag with potatoes; toss to coat. TIP: Alternatively, transfer potatoes to a large bowl to season. 

Divide crunchy ranch chicken, green beans, and potatoes between plates in separate sections. Serve.