Step 1

• Adjust rack to middle position (middleand top positions for 4 servings) andpreheat oven to 425 degrees. Wash anddry produce.• Peel and dice sweet potatoes into½-inch pieces.• Using your hands, finely crush crispyfried onions in their bag. (TIP: Oncecrushed, crispy fried onions shouldresemble breadcrumbs.) Transfer to asmall bowl; stir in Monterey Jack.• Reserve 1 TBSP dressing (2 TBSP for4 servings) in a second small bowl (you’lluse it in step 3).

Step 2

• Place sweet potatoes in a medium potwith enough salted water to cover by2 inches. Bring to a boil and cook untiltender, 15-20 minutes.• Reserve ½ cup potato cooking liquid,then drain and return sweet potatoes topot. Cover to keep warm.

Step 3

• Meanwhile, pat chicken* dry with papertowels and season all over with salt andpepper. Place on one side of a bakingsheet. (For 4 servings, spread chicken outacross entire sheet.)• Evenly spread tops of chicken with a thinlayer of reserved dressing. Mound coatedsides with onion crust, pressing to adhere(no need to coat the undersides).

Step 4

• Toss green beans on empty side of samesheet with a drizzle of olive oil, salt, andpepper. (For 4 servings, add green beansto a second sheet; roast green beans ontop rack and chicken on middle rack.)• Roast on middle rack until chicken iscooked through and green beans arebrowned and tender, 15-20 minutes.TIP: Check chicken periodically—if thecrust browns too quickly, loosely coverwith foil. Additionally, if green beansfinish before chicken, remove fromsheet and continue roasting chicken.

Step 5

• Meanwhile, mash sweet potatoes withsour cream, 2 TBSP butter (4 TBSP for4 servings), and a big pinch of salt untilsmooth, adding splashes of reservedpotato cooking liquid as needed. Tasteand season with salt and pepper.

Step 6

• Divide mashed sweet potatoes, greenbeans, and chicken between plates. Servewith remaining dressing on the side.Chicken is fully cooked when internal temperature reaches 165º.