Before starting, preheat the oven to 450°F. Wash and dry all produce. Core, then cut pepper into 1/2-inch pieces. Peel, then cut carrot into 1/4-inch rounds. Cut potatoes into 1/2-inch pieces. Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.

Add potatoes, carrots, half the onions, half the garlic, half the thyme and 1 tbsp oil (dbl for 4 ppl) to an unlined baking sheet. Season with pepper and half the garlic salt, then toss to combine. Arrange into a single layer. Roast in the middle of the oven, stirring halfway through, until golden-brown, 22-24 min.

While veggies roast, pat chicken dry with paper towels. Add chicken, remaining thyme, remaining garlic salt and 1/2 tbsp oil (dbl for 4 ppl) to a large bowl. Season with pepper, then toss to coat. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Cook until golden-brown, 2-3 min per side. Remove pan from heat. (NOTE: Chicken will finish cooking in step 4.)

Add peppers to the baking sheet with veggies. Stir to combine. Transfer chicken to the baking sheet, arranging on top of veggies. Roast in the middle of the oven until chicken is cooked through, 10-12 min.**

While veggies and chicken roast, heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then remaining onions and remaining garlic. Cook, stirring often, until onions soften, 2-3 min. Sprinkle flour over onions. Cook stirring occasionally, until coated, for 1-2 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy thickens slightly, 4-5 min. Remove the pan from heat, then stir in sour cream.

Thinly slice chicken. Divide veggies and chicken between plates. Spoon pan gravy over top.