Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Dice potatoes into 1-inch pieces.

Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.)

Roast on top rack for 12 minutes (you’ll add more to the sheet then).

While potatoes roast, trim green beans if necessary. In a large bowl, toss green beans with a drizzle of oil. Lightly season with salt and pepper.

In a small bowl, combine BBQ sauce, mustard, 1 tsp water (2 tsp for 4 servings), salt, and pepper.

Cut broccoli into bite-size pieces if necessary; toss broccoli as instructed. (Save green beans for another use.)

Pat chicken* dry with paper towels; season all over with salt and pepper.

Once potatoes have roasted 12 minutes, remove sheet from oven. Carefully add green beans to opposite side (reserve bowl).

Nestle chicken on top of green beans. Return to top rack and roast until veggies are tender and lightly browned and chicken is cooked through, 15-18 minutes more. (For 4 servings, leave potatoes roasting. Add green beans and chicken to a second baking sheet; roast on middle rack.)

Swap in broccoli for green beans.

Once chicken and veggies are done roasting, remove sheet from oven. Transfer chicken to a plate.

Carefully transfer veggies to bowl used for green beans. Add garlic herb butter and toss until butter is melted and veggies are evenly coated. Taste and season with salt and pepper if desired.

Divide chicken and veggies between plates. Drizzle chicken with as much BBQ sauce as you like. Serve with any remaining BBQ sauce on the side.