Adjust racks to top and middle positions and preheat oven to 425 degrees. 

Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, half the BBQ Seasoning (you’ll use the rest in the next step), a big pinch of salt, and pepper. Set aside.

Place 1 TBSP butter (2 TBSP for 4 servings) in a medium microwave-safe bowl; microwave until melted, 30 seconds. Stir in a large drizzle of olive oil, remaining BBQ Seasoning, a big pinch of salt, and pepper.

Add panko and stir until evenly combined.

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). Place on a second lightly oiled baking sheet.

Roast potatoes on top rack until browned and crispy, 20-25 minutes.

Once potatoes have roasted 5 minutes, add chicken to middle rack and roast until browned and cooked through, 15-18 minutes.

Meanwhile, cut broccoli into bite-size pieces if necessary.

Place in a large microwave-safe bowl with 1 tsp water (2 tsp for 4 servings). Cover with plastic wrap; poke a few holes in wrap. Microwave until tender, 1-2 minutes. Drain.

Add 1 TBSP butter (2 TBSP for 4) and toss until melted. Season with salt and pepper.

Divide chicken, potatoes, and broccoli between plates. Drizzle chicken with as much hot honey as you like and serve.