Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Peel and dice sweet potatoes into ½-inch pieces. Cut broccoli into bite-size pieces if necessary.

Using your hands, finely crush fried onions in their bag. (TIP: Once crushed, fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in Monterey Jack.

Reserve 1 TBSP dressing (2 TBSP for 4) in a separate small bowl (you’ll use it in Step 3).

Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes.

Reserve ½ cup sweet potato cooking liquid, then drain and return sweet potatoes to pot. Cover to keep warm until ready to mash.

Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. (For 4 servings, spread chicken out across entire sheet.)

Evenly spread tops of chicken with a thin layer of reserved dressing. Mound coated sides with onion crust, pressing to adhere (no need to coat the undersides).

Toss broccoli on empty side of same sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet; roast broccoli on top rack and chicken on middle rack.)

Roast on middle rack until chicken is cooked through and broccoli is browned and tender, 18-22 minutes. TIP: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. If broccoli finishes before chicken, remove from sheet and continue roasting chicken.

Meanwhile, mash sweet potatoes with sour cream, 2 TBSP butter (4 TBSP for 4 servings), and a big pinch of salt until smooth, adding splashes of reserved sweet potato cooking liquid as needed. Taste and season with salt and pepper.

Divide mashed sweet potatoes, broccoli, and chicken between plates. Serve with remaining dressing on the side.