Spicy Maple Chicken

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender when pierced with a fork, 15-20 minutes. Drain and return sweet potatoes to pot. Mash off heat with reserved maple syrup, half the sour cream (you’ll use the rest later), 1 TBSP butter (2 TBSP for 4), salt, and pepper. Cover to keep warm.

Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a second small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in panko, Fry Seasoning, 1 TBSP olive oil (2 TBSP for 4), and a big pinch of salt.

Pat chicken dry with paper towels; season all over with salt and pepper. Lightly oil a baking sheet and place chicken on one side. (For 4 servings, spread chicken out across entire sheet.) Evenly spread remaining sour cream onto tops of chicken; mound with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on middle rack for 8 minutes (you’ll add more to the sheet then).

Toss green beans in a medium bowl with a drizzle of olive oil, salt, and pepper. Once chicken has roasted 8 minutes, remove sheet from oven. Add green beans to empty side. (For 4 servings, add green beans to a second baking sheet; roast on top rack.) Continue roasting until chicken is cooked through and green beans are tender, 12-15 minutes more.