• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Trim green beans if necessary. • Toss potatoes on a baking sheet with a drizzle of oil, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.

• In a medium bowl, combine panko, half the Parmesan, half the garlic powder, remaining Ranch Spice, a drizzle of olive oil, salt, and pepper.

• Lightly oil a second baking sheet. Pat chicken* dry with paper towels; season with salt and pepper. • Place chicken on prepared sheet. Evenly brush tops with a thin layer of dressing (save the rest for serving). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on top rack for 10 minutes (you’ll finish the chicken in step 5).

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add green beans and cook, stirring occasionally, until lightly browned and softened, 6-8 minutes. Season with remaining garlic powder, salt, and pepper. • Remove pan from heat.

• Once chicken has roasted 10 minutes, remove sheet from oven. Carefully sprinkle remaining Parmesan over chicken. • Return to top rack until chicken is browned and cooked through and Parmesan is golden brown, 6-10 minutes more. TIP: Keep a close eye on the cheese to avoid burning.

• Divide chicken, green beans, and potato wedges between plates. Drizzle remaining dressing over chicken (or serve on the side for dipping). Chicken is fully cooked when internal temperature reaches 165°.