Before starting, preheat the oven to 450°F. Wash and dry all produce. Cut apple into 1-inch pieces. Cut potatoes into 1-inch pieces. Add squash, potatoes, apples and 1 tbsp oil (dbl for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown, 24-25 min. (NOTE: Stir veggies before adding chicken and pepitas to the sheet in step 3.)

While veggies roast, strip 1/2 tbsp of thyme leaves (dbl for 4 ppl) from stems. Pat chicken dry with paper towels. Season with salt, pepper and half the thyme. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side.

Remove the pan from heat. Transfer chicken to the baking sheet with veggies, placing chicken on top. Sprinkle pepitas over veggies. Roast in the middle of the oven until squash is tender and chicken is cooked through, 10-12 min.**

While chicken and veggies roast, heat the same pan (from step 3) over medium. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions, garlic puree and remaining thyme. Cook, stirring often, until fragrant, 1-2 min. Add 1 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy thickens slightly, 3-4 min. Remove the pan from heat, season with salt and pepper, then whisk in sour cream.

Divide chicken and veggies between plates. Spoon pan gravy over top. Sprinkle with cranberries.