Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into 1/2-inch-thick wedges, like steak fries. Cut tomatoes into quarters.

Toss potatoes on one side of a foillined baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Toss tomatoes on other side of sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast until potatoes are crisp and tomatoes are soft, 25-30 minutes, tossing halfway through.

Mix together panko, oregano, paprika, mozzarella, and a large drizzle of olive oil in a small bowl. Season with salt and pepper.

Season chicken all over with salt and pepper. Rub with a large drizzle of olive oil. Place on a second baking sheet.

Add a layer of panko crust to top of each chicken breast, gently pressing to adhere. Pile topping as high as possible (you may have some left over). Bake in oven until meat is cooked through and topping is golden brown, about 20 minutes. TIP: In the meantime, have everyone help set the table or get started with cleanup.

Divide chicken between plates and serve with potato wedges and roasted tomatoes on the side.