• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice sweet potatoes into 1⁄2-inch pieces. Cut broccoli florets into bite-size pieces if necessary. • Using your hands, finely crush fried onions in their bag. (TIP: Once crushed, fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in Monterey Jack. • Reserve 1 TBSP dressing (2 TBSP for 4) in a separate small bowl (you’ll use it in step 3).

• Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄2 cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. Cover to keep warm until ready to mash.

• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. (For 4 servings, spread chicken out across entire sheet.) • Evenly spread tops of chicken with a thin layer of reserved dressing (save the rest for serving). Mound coated sides with fried onion mixture, pressing to adhere (no need to coat the undersides).

• Toss broccoli on empty side of same sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet; roast broccoli on top rack and chicken on middle rack.) • Roast on middle rack until chicken is cooked through and broccoli is browned and tender, 15-20 minutes. TIP: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. If broccoli finishes before chicken, remove from sheet and continue roasting chicken.

• Meanwhile, mash sweet potatoes with sour cream, 2 TBSP butter (4 TBSP for 4 servings), and a big pinch of salt until smooth, adding splashes of reserved sweet potato cooking liquid as needed. Taste and season with salt and pepper.

• Divide sweet potatoes, broccoli, and chicken between plates. Serve with remaining dressing on the side.