Preheat oven to 220°C.

Cut broccoli into 2–3 cm florets, halve or quarter potatoes, and slice red onion halves into 1–1.5 cm wedges.

! Chicken spice mix contains chili, so adjust the amount to match your heat tolerance.

If you avoid spicy food, still add at least a third of the blend — the heat will mellow during roasting, balanced by the garnish and the sauce’s subtle acidity, leaving only a warm, aromatic hint of spice.

Pat chicken thighs dry with paper towels, season generously with salt, drizzle with one tablespoon of olive oil, and add chicken spice mix. Set aside till step 4.

Season potatoes and broccoli with salt, drizzle with olive oil, and arrange cut side down on a baking sheet. Roast for 10 minutes.

Grate, press, or finely mince garlic, then mix with sour cream and sauce spice mix. Add a pinch of salt and taste.

Refrigerate until step 6.

! Hot!

Take the sheet pan out of the oven. Carefully turn potatoes and broccoli cut side up, add onion wedges and chicken thighs to pan, and return to oven for another 15 minutes.

Arrange vegetables and chicken on plates. Serve sauce in a small bowl on a side or spoon it directly over the meat and vegetables.