Adjust rack to top position and preheat oven to 450 degrees. Line a baking sheet with foil. Wash and dry all produce. Pick thyme leaves from stems; roughly chop leaves until you have 1 tsp (2 tsp for 4 servings). Pat chicken dry with paper towels. Season all over with salt, pepper, chopped thyme, and paprika. Place skin sides up on prepared sheet. Roast on top rack until chicken is cooked through and skin is crispy, 25 minutes (we’ll glaze it then).

Meanwhile, dice potatoes into 1/2-inch pieces. Place in a medium pot with garlic cloves and enough salted water to cover by 2 inches. Bring to a boil; cook until tender, 15-20 minutes. Reserve 1/2 cup potato cooking liquid, then drain. Return potatoes and garlic to pot; mash with sour cream and 1 TBSP butter (2 TBSP for 4), adding splashes of reserved potato cooking liquid as needed until creamy and smooth. Season with salt and pepper. Keep covered off heat.

Meanwhile, zest and quarter lemon. Place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl. Microwave until melted, 30 seconds. Stir in mustard, honey, stock concentrate, and a squeeze of lemon juice to taste. Season generously with pepper. Pour half the glaze into a separate small bowl (you’ll use it in step 6).

Once chicken has roasted 25 minutes, remove from oven and brush skin sides with half the glaze. Continue roasting until glaze is tacky and has dried out a bit, 3-5 minutes more.

Place broccoli in a large microwavesafe bowl with 1 TBSP water. Cover bowl with plastic wrap; poke a few holes in wrap. Microwave until tender, 1-2 minutes. (TIP: No microwave? No problem! Steam broccoli in a medium pot with a splash of water until tender, 5-7 minutes.) Remove wrap; toss with lemon zest, 1 TBSP butter (2 TBSP for 4), and a pinch of salt and pepper.

Divide chicken, broccoli, and potatoes between plates. Drizzle chicken with reserved glaze. Serve with remaining lemon wedges on the side.