• Adjust racks to middle and top positions and preheat oven to 425 degrees. Lightly oil a baking sheet. Wash and dry produce. • Trim, peel, and halve carrots lengthwise; cut crosswise into green-bean-sized pieces.

• In a medium bowl, combine panko, half the Parmesan (you’ll use the rest later), 1 tsp Italian Seasoning (2 tsp for 4 servings), a drizzle of olive oil, salt, and pepper. (Be sure to measure the Italian Seasoning; we sent more.)

• Pat chicken* dry with paper towels; season all over with salt and pepper. Place on one side of prepared baking sheet. • Evenly brush tops of chicken with a thin layer of Caesar dressing (save the rest for serving). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). • Roast on middle rack for 10 minutes (you’ll add more to the sheet then).

• Meanwhile, toss green beans and carrots on a second baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until tender and lightly browned, 15-20 minutes.

• Once chicken has roasted 10 minutes, remove sheet from oven. Evenly sprinkle remaining Parmesan into a 6-inch-wide circle on empty side of same sheet. (For 4 servings, sprinkle Parmesan into two 6-inch-wide circles.) • Return to middle rack until chicken is browned and cooked through and frico is golden brown, 6-10 minutes. TIP: Keep a close eye on frico to avoid burning. • Set chicken aside to rest. Let frico cool until crispy, then transfer to a paper-towel-lined plate.

• Break frico into bite-size pieces; toss with green beans and carrots. • Divide veggies and chicken between plates. Drizzle remaining dressing over chicken (or serve on the side for dipping).