• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-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), pepper, and a big pinch of salt. 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; season all over with salt and pepper. • Lightly oil a second baking sheet; spread chicken out across sheet. Evenly spread sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides).

• Roast potatoes on top rack until crispy, 20-25 minutes. • Once potatoes have roasted 5 minutes, add sheet with 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. Cover bowl with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. • Carefully remove plastic wrap (watch out for steam). Drain any water left in bowl, then toss broccoli with 1 TBSP butter (2 TBSP for 4 servings) until melted. Season with salt and pepper. Trim and halve Brussels sprouts lengthwise or trim green beans if necessary. Swap in Brussels sprouts or green beans for broccoli; microwave until tender, 3-4 minutes for Brussels sprouts, or 2-3 minutes for green beans.

• 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 165º.