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Preheat oven to 425 degrees. Wash and dry produce. Cut potatoes into 1/2-inch-thick wedges. Mix butter in a microwave, stir in panko, Monterey Jack, half the Ranch Spice, salt, and pepper. Toss potatoes on a baking sheet with olive oil, remaining Ranch Spice, salt, and pepper. Roast for 20 minutes. Pat chicken dry, coat with mayonnaise, then panko mixture. Place on a baking sheet and bake until golden brown, 15-18 minutes. Add green beans to another baking sheet with olive oil, salt, and pepper. Roast for 5 minutes. Mix remaining mayo with Sriracha to taste. Serve chicken, potato wedges, and beans with Sriracha mayo.
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