Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce (except green beans). Cut potatoes into 1/2-inchthick wedges.

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

Pat chicken dry with paper towels and season all over with salt and pepper. Place on a lightly oiled baking sheet. Spread tops of chicken breasts with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

On a second baking sheet, toss potato wedges with a large drizzle of olive oil, remaining Ranch Spice, salt, and pepper. Roast potatoes on top rack and chicken on middle rack until potatoes are golden brown and tender and chicken is cooked through, 20-25 minutes.

When chicken and potatoes have 5 minutes left, pierce green bean bag with a fork; place bag on a plate. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam beans in a small pot with a splash of water until just tender, 5-7 minutes.) Transfer to a medium bowl and toss with 1 TBSP butter, salt, and pepper. In a second small bowl, combine remaining mayonnaise and sriracha to taste.

Divide chicken, potato wedges, and green beans between plates. Serve with spicy mayo on the side for dipping.