• Preheat oven to 425 degrees. Wash and dry all produce. • Peel and dice sweet potatoes into 1/2-inch pieces. • Using your hands, finely crush crispy fried onions in their bag. Transfer to a small bowl; stir in Monterey Jack. • Reserve 1 TBSP Honey Dijon Dressing in a second small bowl (you’ll use it in step 3). • 4 SERVINGS: Reserve 2 TBSP Honey Dijon Dressing. • TIP: Once crushed, crispy fried onions should resemble breadcrumbs.

• 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 potato cooking liquid, then drain and return sweet potatoes to pot. Cover to keep warm.

• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. • Evenly spread tops of chicken with a thin layer of reserved Honey Dijon Dressing. Mound coated sides with onion crust, pressing to adhere (no need to coat the undersides). • 4 SERVINGS: Spread chicken out across entire sheet.

• Toss green beans on empty side of same sheet with a drizzle of olive oil, salt, and pepper. Roast on middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes. • 4 SERVINGS: Add green beans to a second sheet; roast green beans on top rack and chicken on middle rack. • TIP: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. Additionally, if green beans finish before chicken, remove from sheet and continue roasting chicken.

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

• Divide sweet potatoes, green beans, and chicken between plates. Serve with remaining Honey Dijon Dressing on the side.