Step 1

• Preheat oven to 425 degrees. Wash and dry all produce. • Peel and dice sweet potatoes into ½-inch pieces. Cut broccoli florets into bite-size pieces if necessary. • Using your hands, finely crush crispy fried onions in their bag. (TIP: Once crushed, crispy fried onions should resemble breadcrumbs.) Transfer to a small bowl; stir in Monterey Jack. • Reserve 1 TBSP Honey Dijon Dressing (2 TBSP for 4 servings) in a second small bowl (you’ll use it in step 3).

Step 2

• Place sweet potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid, then drain and return sweet potatoes to pot. Cover to keep warm.

Step 3

• Meanwhile, pat chicken* dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet. (For 4 servings, spread chicken out across entire sheet.) • Evenly spread tops of chicken with a thin layer of reserved Honey Dijon Dressing. Mound coated sides with onion crust, pressing to adhere (no need to coat the undersides).

Step 4

• Toss broccoli on empty side of same sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, add broccoli to a second sheet; roast broccoli on top rack and chicken on middle rack.) • Roast on middle rack until chicken is cooked through and broccoli are browned and tender, 15-20 minutes. TIP: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. Additionally, if broccoli finish before chicken, remove from sheet and continue roasting chicken.

Step 5

• Meanwhile, mash sweet potatoes with sour cream, 2 TBSP butter (4 TBSP for 4 servings), and a big pinch of salt until smooth, adding splashes of reserved potato cooking liquid as needed. Taste and season with salt and pepper.

Step 6

• Divide sweet potatoes, broccoli, and chicken between plates. Serve with remaining Honey Dijon Dressing on the side.