Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 450 degrees. Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. Cut potatoes into ½-inch-thick wedges.

In a small bowl, combine two packets of sour cream and a pinch of Ranch Spice (four packets of sour cream and a big pinch of Ranch Spice for 4 servings). (You’ll use more Ranch Spice later.)

Season with salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

In a second small bowl, combine panko, a drizzle of oil (large drizzle for 4 servings), salt, and pepper.

Toss broccoli on one side of a baking sheet with a drizzle of oil, 2 tsp Ranch Spice (4 tsp for 4 servings), salt, and pepper. (Be sure to measure the Ranch Spice—we sent more!)

Toss potatoes on empty side of sheet with a drizzle of oil, salt, and pepper. (For 4, toss broccoli and potatoes on two separate sheets.)

Pat chicken* dry with paper towels and season all over with half the Fry Seasoning (all for 4 servings), salt, and pepper.

Push veggies to one side of sheet (for 4, push broccoli to one side of sheet). Place chicken on empty side of sheet; evenly spread tops of chicken with remaining sour cream. Mound coated sides with seasoned panko, pressing to adhere (no need to coat the undersides).

Roast on top rack until veggies are roasted and browned and chicken is cooked through, 15-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.)

Divide chicken, potatoes, and broccoli between plates. Drizzle crema over chicken. Serve.