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 shallot into 1/2-inch slices. Peel, then mince or grate garlic. Strip 1 tbsp thyme leaves (dbl for 4ppl) from stems.

Toss potatoes, Brussels sprouts, carrots, half the shallots, half the garlic, half the thyme and 1 tbsp oil (dbl for 4ppl) on a baking sheet. Arrange evenly into a single layer. Sprinkle over half the garlic salt and season with pepper. Roast in the middle of the oven, stirring halfway through cooking, until golden-brown, 22-24 min. (NOTE: In Step 4, stir veggies again before adding chicken.)

While veggies roast, pat chicken dry with paper towels. Season chicken all over with remaining thyme, remaining garlic salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), 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. Roast in the middle of the oven, until chicken is cooked through, 10-12 min.\*\*

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

Divide chicken and veggies between plates. Spoon over pan gravy.