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

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim green beans if necessary.

Toss carrots on one side of a baking sheet with a drizzle of oil, half the Fry Seasoning (all for 4 servings), salt, and pepper.

Roast on top rack for 10 minutes (you’ll add the green beans then).

Meanwhile, pat chicken* dry with paper towels; season with salt and pepper.

Place 1 TBSP butter (2 TBSP for 4 servings) in a shallow microwave-safe dish. Microwave until melted, 30 seconds. Stir in panko, Frank’s Seasoning, and a pinch of salt and pepper.

Brush one packet sour cream (two packets for 4) onto tops of chicken in a thin layer. (You’ll use the remaining sour cream in the next step.) Working one piece at a time, dip brushed sides of chicken into panko mixture, pressing to adhere (no need to coat the undersides).

Place chicken, coated sides up, on a second baking sheet.

Roast chicken on middle rack until browned and cooked through, 15-20 minutes. Transfer to a plate to rest.

While chicken cooks, in a small bowl, combine dressing and remaining sour cream. Season with salt and pepper.

Once carrots have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of oil, salt, and pepper. 

Return sheet to top rack until carrots are browned and green beans are tender, 12-15 minutes.

Divide carrots, green beans, and chicken between plates. Top chicken with blue cheese sauce and hot sauce if desired. Serve with any remaining blue cheese sauce on the side.