• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce (except green beans). • Cut potatoes into 1/2-inch-thick wedges. Trim and discard bottom inch from asparagus; cut stalks crosswise into 1-inch pieces. (Save potatoes for another use.)

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

• In a large bowl, toss potatoes with a large drizzle of olive oil, remaining Ranch Spice, salt, and pepper. Spread out on one side of a baking sheet (For 4 servings, spread potatoes out across entire sheet; roast for 20-25 minutes.) • Roast on top rack for 5 minutes (you’ll add more to the sheet then). Toss asparagus as instructed (you’ll roast in the next step).

• Meanwhile, pat chicken dry with paper towels; season all over with salt and pepper. Place on a plate. Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest in the next step). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides). • Once potatoes have roasted 5 minutes, remove sheet from oven. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes roasting; add chicken to a second sheet and roast on middle rack.) • Roast until potatoes are golden brown and tender and chicken is cooked through, 15-18 minutes more. Place chicken, coated sides up, on one side of a baking sheet; roast for 5 minutes. Once chicken has roasted 5 minutes, remove sheet from oven. Carefully add seasoned asparagus to empty side of sheet. Roast until asparagus is browned and tender and chicken is cooked through, 10-12 minutes more.

• 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; toss with 1 TBSP butter, salt, and pepper. • In a second small bowl, combine remaining mayonnaise with Sriracha to taste.

• Divide chicken, potato wedges, and green beans between plates. Serve with Sriracha mayo on the side for dipping. Chicken is fully cooked when internal temperature reaches 165º.