• Adjust rack to middle position and preheat oven to 425 degrees. Place 2 TBSP butter (4 TBSP for 4 servings) in a small bowl; set aside to soften (you’ll use it in step 6). Wash and dry produce.

• Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. • Stir in a large drizzle of oil, 2 tsp BBQ Seasoning (4 tsp for 4), a big pinch of salt, and pepper. (You’ll use the remaining BBQ Seasoning later.) Add panko and stir until evenly combined.

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place in 1 aluminum tray (2 trays for 4 servings). • Evenly spread sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on middle rack until browned and cooked through, 20-25 minutes. (You’ll start the biscuits after 10 minutes.)

• Meanwhile, cut broccoli florets into bite-size pieces if necessary. • Place in another aluminum tray (2 other trays for 4 servings); drizzle with oil and season with salt and pepper. Add 2 TBSP water to tray, then cover tightly with foil. • Add to middle rack; roast until broccoli is tender, 15-20 minutes.

• Remove biscuits from package; spread out evenly in remaining aluminum tray (remaining 2 trays for 4 servings). • Once chicken has roasted 10 minutes, add biscuits to middle rack. Bake until golden brown, 12-15 minutes.

• While biscuits bake, add remaining BBQ Seasoning to bowl with softened butter. Season with salt and pepper; stir to combine. • Divide chicken, broccoli, and biscuits between plates. Drizzle chicken with as much Mike’s Hot Honey® as you like. Serve biscuits with BBQ butter.