• Adjust racks to top and middle positions and preheat oven to 425 degrees. • Wash and dry produce. • Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the BBQ Seasoning (you’ll use the rest in the next step), a big pinch of salt, and pepper. Set aside.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in a large drizzle of olive oil, remaining BBQ Seasoning, a big pinch of salt, and pepper. • Add panko and stir until evenly combined.

• 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). Place on a second lightly oiled baking sheet.

• Roast potatoes on top rack until browned and crispy, 20-25 minutes. • Once potatoes have roasted 5 minutes, add chicken to middle rack and roast until browned and cooked through, 15-18 minutes.

• Meanwhile, cut broccoli into bite-size pieces if necessary. • Place in a large microwave-safe bowl with 1 tsp water (2 tsp for 4 servings). Cover with plastic wrap; poke a few holes in wrap. Microwave until tender, 1-2 minutes. Drain. • Add 1 TBSP butter (2 TBSP for 4) and toss until melted. Season with salt and pepper.

• Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with as much hot honey as you like and serve. ***Chicken is fully cooked when internal temperature reaches 165°.***