Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce.

Dice potato into ½-inch pieces. Toss potato in oven-ready tray with a drizzle of oil, garlic powder, half the thyme (all for 4 servings), salt, and pepper. (For 4, use one tray for potato. You’ll use the second tray in Step 4.) 

Roast on top rack (be sure your oven has preheated!) until just tender, 3-5 minutes (you’ll add more to the tray then).

Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds.

Finely chop pecans.

Add pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper to bowl with melted butter. Stir to combine.

Reserve about half the honey Dijon dressing in a small bowl (set aside for use in Step 6). 

Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Transfer to a plate.

Spread tops of chicken with a thin layer of remaining honey Dijon dressing. Mound chicken with pecan topping, pressing firmly to adhere (no need to coat the undersides).

Once potato has roasted 3-5 minutes, remove from oven.

Carefully push potato to one side of tray; place chicken, coated sides up, on opposite side. Return tray to oven and roast on middle rack until potato is tender, chicken is cooked through, and pecan topping is golden brown, 20-25 minutes. (For 4 servings, leave potato roasting on top rack; add chicken to second tray and roast on middle rack.) 

Meanwhile, trim green beans if necessary.

Place green beans and 1 TBSP butter (2 TBSP for 4 servings) in a second medium microwave-safe bowl; season with salt and pepper. Cover tightly with plastic wrap; microwave until slightly tender, 1-2 minutes.

Divide pecan chicken, potato, and green beans between plates in separate sections. Drizzle chicken with as much reserved honey Dijon dressing as you like. Serve.