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. Cut broccoli into bite-size pieces if necessary. Trim scallions; cut whites into 1-inch pieces and thinly slice greens.

Place 4 TBSP butter (8 TBSP for 4) in a small microwave-safe bowl and tightly cover with plastic wrap; microwave until softened, 20-40 seconds.

Stir in tomato paste, half the Fry Seasoning, half the thyme, salt, and pepper.

Toss potatoes, broccoli, and scallion whites on a baking sheet with a large drizzle of oil, garlic powder, remaining Fry Seasoning, remaining thyme, salt, and pepper. Arrange in a single layer, leaving an empty space in the middle for chicken (for 4 servings, arrange veggies across entire sheet).

Pat chicken* dry with paper towels and season all over with salt and pepper. Place, skin side up, in middle of baking sheet (for 4, add chicken to a second sheet). Rub seasoned butter all over chicken to evenly coat. TIP: Don’t forget to coat the underside of the chicken!

Roast chicken and veggies on middle rack until chicken is browned and cooked through and veggies are tender, 40-50 minutes (for 4, roast chicken on top rack and veggies on middle rack, swapping rack positions halfway through). (If chicken is browning too quickly, cover with aluminum foil and continue to bake!) TIP: To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK!

Place sour cream in a second small bowl. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. 

Once chicken and veggies are done, let chicken rest for at least 5 minutes.

Transfer chicken and veggies to a serving plate; drizzle with crema and garnish with scallion greens. Serve family style.