Cut potatoes into 1/2" dice.

Trim and thinly slice green onions, keeping white and green portions separate.

Place potatoes and white portions of green onions on prepared baking sheet. Toss with 1 Tbsp. olive oil, garlic pepper, and 1/4 tsp. salt. Spread into an even layer.

Roast in hot oven, 12 minutes.

While potatoes roast, continue recipe.

In a mixing bowl, combine softened cream cheese, pesto, and shredded cheese. Set aside.

Pat chicken dry. Lay chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so chicken remains in one piece. Open meat as you would a book. Divide cheese filling evenly among chicken, placing in center. Fold chicken in half over filling. Wipe bowl clean and reserve.

Trim green beans, if necessary.

After 12 minutes, carefully remove baking sheet from oven. Push potatoes to 1/3 of baking sheet.

Add green beans to center of sheet and toss with 2 tsp. olive oil, 1/4 tsp. salt, and 1/4 tsp. pepper.

Place chicken on now-empty side of sheet. Evenly top with 1 tsp. olive oil and rotisserie chicken seasoning. Sheet will be hot! Use a utensil.

Roast in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 20-22 minutes.

It's OK if some filling leaks during cooking.

While vegetables and chicken roast, continue recipe.

In a microwave-safe bowl, combine marinara, 2 Tbsp. water, and a pinch of salt. Cover with a damp paper towel.

Microwave covered until heated through, 1-2 minutes.

While sauce microwaves, in reserved mixing bowl used for filling, combine mayonnaise and garlic and parsley seasoning. If too thick, add water, 1 tsp. at a time, until desired consistency is reached. Set aside.

Plate dish as pictured on front of card, topping chicken with sauce. Serve aioli on the side for dipping potatoes. Garnish dish with green portions of green onions. Bon appétit!