Cut potatoes into 1" dice.
Toss with 2 tsp. olive oil and ¼ tsp. salt and place on prepared baking sheet. Roast 15 minutes.
Remove from oven.
While potatoes roast, start chicken.
Start the Chicken
Pat chicken breasts dry and season with ¼ tsp. salt and a pinch of pepper.
Add ¼ tsp. olive oil to room temperature medium non-stick pan.
Place chicken in room temperature pan, skin side down, and top with foil-covered side of small pan. Press down firmly.
Place pan over medium-high heat, with small pan on top of chicken. Cook until skin is crispy and brown, 8 minutes.
Remove small pan, flip chicken, reduce heat to medium, and cook until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.
Remove to a plate. Reserve pan; no need to wipe clean.
Prepare the Ingredients
Shuck corn, rinse, and carefully remove kernels from cob.
Drain pearl onions and pat dry.
Stem thyme and mince leaves.
Finish the Vegetables
Add pearl onions, corn, garlic, and a pinch of salt and pepper to baking sheet with potatoes.
Roast until potatoes are browned and onions are tender, 8-10 minutes.
Make the Sauce
Combine cream, cornstarch, thyme, and a pinch of salt in a mixing bowl.
Return pan used to cook chicken to medium-high heat, and add cream-cornstarch mixture.
Bring to a boil and immediately remove from burner.
Plate dish as pictured on front of card. Bon appétit!