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

Cut potatoes into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds.

Stir in panko, Monterey Jack, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper.

Toss potatoes on one side of a baking sheet with a large drizzle of oil, remaining Ranch Spice, salt, and pepper.

Toss carrots on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast potatoes on top rack and carrots on middle rack.)

Roast veggies on top rack for 5 minutes (you’ll add more to the sheet then).

Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. Place on a plate.

Spread tops of chicken with 1 tsp mayonnaise each (you’ll use the rest later). Mound with panko mixture, pressing firmly to adhere (no need to coat the undersides).

Once veggies have roasted 5 minutes, push to one side of sheet. Carefully place chicken, coated sides up, on empty side. (For 4 servings, leave potatoes on top rack. Push carrots to one side of second sheet and carefully place chicken, coated sides up, on empty side. Roast on middle rack.)

Roast on top rack until veggies are lightly browned and tender and chicken is cooked through, 15-20 minutes more.

In a second small bowl, combine remaining mayonnaise with Sriracha to taste.

Divide chicken, potato wedges, and carrots between plates. Serve with Sriracha mayo on the side for dipping.