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

Dice potatoes into ½-inch pieces. In one oven-ready tray (two trays for 4 servings), toss potatoes with a drizzle of oil, garlic powder, half the thyme (all for 4), salt, and pepper.

Roast on top rack (be sure your oven has preheated!) until just tender, 3-5 minutes (you'll add more to the oven then).

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

Finely chop pecans.

To bowl with melted butter, add pecans, panko, half the Fry Seasoning (you’ll use the rest later), a drizzle of olive oil, and a pinch of salt and pepper. Stir to combine.

Reserve about half the honey Dijon dressing in a small bowl (set aside for use in Step 6). 

Pat chicken* dry with paper towels; season all over with remaining Fry Seasoning, salt, and pepper. Transfer to a plate.

Spread tops of chicken with a thin layer of remaining honey Dijon dressing. Mound chicken with pecan topping, pressing firmly to adhere (no need to coat the undersides).

Place chicken, coated sides up, in remaining oven-ready tray (divide between two remaining trays for 4 servings).

Once potatoes have roasted 3-5 minutes, place tray with chicken on middle rack and roast until potatoes are tender, chicken is cooked through, and pecan topping is golden brown, 20-25 minutes.

Meanwhile, trim green beans if necessary.

Place green beans and 1 TBSP butter (2 TBSP for 4 servings) in a second medium microwave-safe bowl; season with salt and pepper. Cover tightly with plastic wrap; microwave until slightly tender, 1-2 minutes.

Divide pecan chicken, potatoes, and green beans between plates in separate sections. Drizzle chicken with as much reserved honey Dijon dressing as you like. Serve.