Turn oven on to 425 degrees. Let preheat, at least 10 minutes. Wash hands thoroughly with soap and warm water before cooking, and after handling raw meat and seafood. Remove all produce from any packaging or constraints, then thoroughly rinse and pat dry.

Prick potatoes all over with a fork. In a microwave-safe bowl, combine potatoes and 2 tsp. water. Cover with a damp paper towel.

Microwave covered until slightly tender, 3-4 minutes.

Carefully remove from microwave. Transfer potatoes to provided tray and combine with 1 Tbsp. olive oil, garlic pepper, pepper and onion mix, and 1/4 tsp. salt. Massage oil and seasonings into vegetables. Push to one side of tray. Wipe bowl clean and reserve.

Pat chicken dry and season with a pinch of salt and pepper. Transfer to now-empty side of provided tray.

Bake uncovered in hot oven, 10 minutes.

While chicken and vegetables bake, continue recipe.

Finely crush pretzels and crispy red peppers until consistency of breadcrumbs. For best results, place in a plastic bag and crush with a heavy object.

In reserved bowl, combine crushed pretzels, crushed crispy red peppers, and 1 tsp. olive oil.

In a mixing bowl, combine pesto, crème fraîche, and a pinch of salt and pepper.

After 10 minutes, carefully remove from oven.

Evenly top chicken with half the crema (reserve remaining for garnish) and crushed pretzel-red pepper mixture, gently pressing to adhere.

Tray will be hot! Use a utensil.

Bake uncovered in hot oven until vegetables are tender and chicken reaches a minimum internal temperature of 165 degrees, 10-15 minutes.

While meal bakes, add 1 tsp. water into remaining crema (using a clean utensil). Stir until combined. If too thick, add water, 1 tsp. at a time, until desired consistency is reached.

Carefully remove tray from oven. Stir butter into vegetables until melted and combined.

To serve, top chicken with remaining crema (using a clean utensil).