Creamy Dill Chicken

Toss potatoes on a baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast, tossing halfway through, until browned and tender, 22-25 minutes.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a large drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 4-6 minutes per side. Turn off heat; transfer chicken to a plate.

While chicken cooks, toss green beans on another baking sheet with a large drizzle of oil and a pinch of salt and pepper. Roast until tender, 10-12 minutes.

Add 1 tsp dill, sour cream, stock concentrates, mustard, and ¼ cup hot water to pan used for chicken. Stir, off heat, scraping up any browned bits on bottom. Season with salt and pepper. TIP: If sauce seems thick, add more hot water, 1 tsp at a time, until it has a drizzling consistency.