Adjust rack to middle position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. Dice potatoes into ½-inch pieces. Trim green beans if necessary. Using your hands, finely crush crispy fried onions in their bag until they resemble breadcrumbs. Transfer to a small bowl and stir in Monterey Jack cheese (¼ cup for 2 servings | ½ cup for 4 servings). Reserve 1 TBSP of dressing (2 TBSP for 4 servings) in a second small bowl for step 3.

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

Pat chicken cutlets (10 oz for 2 servings | 20 oz for 4 servings) dry with paper towels and season all over with salt and pepper. Place on one side of a baking sheet (spread out for 4 servings). Evenly spread tops of chicken with the reserved dressing from step 1. Mound coated sides with the onion crust mixture, pressing to adhere (no need to coat the undersides).

On the opposite side of the sheet from coated chicken, toss green beans (6 oz for 2 servings | 12 oz for 4 servings) with a drizzle of olive oil, salt, and pepper. (For 4 servings, add green beans to a second sheet; roast green beans on the top rack and chicken on the middle rack.) Roast on the middle rack until chicken is cooked through and green beans are browned and tender, 15-20 minutes. TIP: Check chicken periodically—if the crust browns too quickly, loosely cover with foil. If green beans finish before chicken, remove from the sheet and continue roasting chicken.

Mash 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.

Divide mashed potatoes, roasted green beans, and onion crunch chicken between plates. Serve with remaining dressing on the side.