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

Dice potatoes into 1-inch pieces. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size pieces if necessary. Zest and quarter lemon.

In a medium bowl, combine panko, Italian cheese blend, 1 tsp Italian Seasoning (2 tsp for 4 servings), 1 TBSP olive oil (2 TBSP for 4), salt, and pepper. Set aside. (Be sure to measure the Italian Seasoning; we sent more.)

Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, half the Fry Seasoning (all for 4 servings), and a pinch of salt and pepper. (For 4, spread potatoes out across entire sheet.)

Roast on top rack for 10 minutes (you’ll add more to the sheet then).

While potatoes roast, 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).

Arrange chicken on a second baking sheet; roast on middle rack until chicken is golden brown and cooked through, 15-20 minutes.

Meanwhile, in a large bowl, toss carrots and broccoli with a drizzle of oil. Season with salt and pepper.

Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add carrots and broccoli to empty side of sheet. (For 4 servings, push potatoes to one side and add broccoli and carrots to empty side.)

Return sheet with veggies to top rack and roast until potatoes are crisp and broccoli and carrots are lightly charred, 15-20 minutes more. TIP: Keep an eye out; potatoes may finish first.

Carefully toss broccoli and carrots with lemon zest; add lemon juice to taste. TIP: For an extra-rich experience, toss with 1 TBSP butter (2 TBSP for 4 servings).

Divide chicken, potatoes, carrots, and broccoli between plates. Serve with any remaining lemon wedges on the side.