Oven-Baked Chicken Drumsticks with Potatoes

Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray.

Toss sweet potatoes, potato, onion, oil, rosemary, thyme, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Spread evenly on the prepared pan. Add chicken to the bowl and sprinkle with 2 teaspoons herb seasoning, the remaining 1/4 teaspoon pepper and 1/4 teaspoon salt. Place the chicken on top of the vegetables.

Roast the chicken and vegetables on the bottom rack, stirring once, until an instant-read thermometer inserted in the thickest part of a drumstick without touching bone registers 165 degrees F and the potatoes are tender, about 30 minutes. Move the pan to the upper rack and turn the broiler to high. Broil until the chicken starts to brown, about 3 minutes.

Meanwhile, stir sour cream and lemon juice with the remaining 1 teaspoon herb seasoning and pinch of salt in a small bowl. Serve the chicken and vegetables with the sauce.