• Adjust racks to top position (top and middle positions for 8 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Zest and quarter lemon. • Place potatoes in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 20-25 minutes. Reserve 1 cup potato cooking liquid (2 cups for 8), then drain. Return potatoes to pot and cover to keep warm.

• While potatoes cook, in a medium bowl, combine panko, Italian cheese blend, Italian Seasoning, 2 TBSP olive oil, 1 tsp Fry Seasoning, salt, and pepper (4 TBSP olive oil and 2 tsp Fry Seasoning for 8 servings). (You’ll use more Fry Seasoning later.)

• Pat chicken* dry with paper towels and season all over with salt and pepper. • Evenly spread sour cream onto tops of chicken. Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

• Trim green beans if necessary. • Toss green beans on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. • Add coated chicken to empty side of sheet. Roast on middle rack until green beans are lightly charred and chicken is golden brown and cooked through, 15-18 minutes. (For 8 servings, use two separate baking sheets; roast chicken on top rack and green beans on middle rack.)

• Mash drained potatoes with 3 TBSP butter and 1 tsp Fry Seasoning until smooth and creamy, adding splashes of reserved potato cooking liquid as needed (6 TBSP butter and 2 tsp Fry Seasoning for 8 servings). (Be sure to measure the Fry Seasoning; we sent more!) • Taste and season with salt and pepper.

• Carefully toss roasted green beans with 2 TBSP butter (4 TBSP for 8 servings), lemon zest, and a squeeze of lemon juice to taste. • Divide chicken, mashed potatoes, and lemony green beans between plates in separate sections. Serve with remaining lemon wedges on the side. Chicken is fully cooked when internal temperature reaches 165º.