Crunchy Italian Sheet-Pan Chicken

• 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.