• 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 1/2-inch-thick wedges.

• In a small bowl, combine two packets of sour cream and a pinch of Garden Ranch Spice (four packets of sour cream and a big pinch of Garden Ranch Spice for 4 servings). (You’ll use more Garden 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 Garden Ranch Spice (4 tsp for 4 servings), salt, and pepper. (Be sure to measure the Garden 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. Chicken is fully cooked when internal temperature reaches 165°.