Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut potatoes into 1/2-inch pieces. Add potatoes, 1 tsp BBQ Seasoning and 1/2 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet, then toss to coat. Roast in the middle of the oven, tossing halfway through, until golden-brown, 22-24 min.

While potatoes roast, add 1/2 tbsp butter (dbl for 4 ppl) to a small microwave-safe bowl. Microwave until melted, 30 sec. Add panko, remaining BBQ Seasoning and 1 tsp oil (dbl for 4 ppl). Stir to combine.

Pat turkey dry with paper towels. Season all over with salt and pepper. Evenly spread sour cream onto tops of turkey. Top each piece of turkey with panko mixture, pressing to adhere.

Transfer turkey to another parchment-lined baking sheet. Roast in the bottom of the oven until turkey is cooked through, 16-18 min.**

While turkey roasts, trim green beans. Heat a large non-stick pan over medium heat. When hot, add green beans and 3 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Add 1/2 tbsp butter (dbl for 4 ppl). Cook, stirring often, until fragrant, 1 min. Season with salt and pepper.

Stir together honey and hot sauce in another small bowl. Thinly slice turkey. Divide turkey, potatoes and green beans between plates. Drizzle hot honey sauce over top.