• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into 1/2-inch-thick pieces. Cut broccoli florets into bite-size pieces if necessary. (Save carrots for another use.)

• Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. • Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper. • Toss carrots on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then). Roast potatoes as instructed (skip roasting carrots).

• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 2 tsp Caesar dressing each (we sent more). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

• Once veggies have roasted 5 minutes, push to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes roasting. Add chicken to sheet with carrots; return to middle rack.) • Return to top rack until veggies are golden brown and tender and chicken is cooked through, 15-20 minutes more. Once potatoes have roasted 5 minutes, add broccoli to sheet; carefully toss with a drizzle of oil, salt, and pepper. Push veggies to one side of sheet. Carefully place chicken, coated sides up, on empty side. Cook through the rest of this step as instructed.

• In a second small bowl, combine mayonnaise with Sriracha to taste. • Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.