Before starting, preheat the oven to 450°F. Wash and dry all produce. Halve Brussels sprouts. Peel, then cut carrot into 1/4-inch rounds. Cut potatoes into 1/2-inch pieces. Peel, then cut half the red 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, Brussels sprouts, carrots, half the onions, half the garlic, half the thyme and 1 tbsp oil (dbl for 4 ppl) on a baking sheet. Season with pepper and half the garlic salt, then toss to combine. Arrange evenly into a single layer. Roast in the middle of the oven, stirring halfway through cooking, 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 and 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 the pan from heat. Transfer chicken to the baking sheet, on top of veggies. (NOTE: Give the veggies a stir before adding the chicken.) 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 heat. 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 the flour over the onions and cook for 1-2 min. Add 1/2 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring often, until gravy slightly thickens, 4-5 min. Remove pan from heat, then stir in sour cream.

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