Family-Style Dilly Chicken Thighs & Rice

• In a small pot (medium pot for 8 servings), combine rice, 2 1⁄4 cups water (4 1⁄2 cups for 8), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 18-20 minutes. • Keep covered off heat until ready to serve.

• While rice cooks, pat chicken* dry with paper towels. Rub with a large drizzle of olive oil; season all over with half the dill, salt, and pepper. • Transfer chicken to a baking sheet. (TIP: For easy cleanup, line baking sheet with aluminum foil.) Roast on top rack until cooked through, 20-25 minutes.

• Meanwhile, toss green beans and tomatoes on a second baking sheet with a drizzle of olive oil, salt, and pepper. • Roast on middle rack until veggies are tender and green beans are lightly browned, 12-15 minutes.

• In a medium bowl, combine cucumber, sour cream, remaining dill, a large drizzle of olive oil, juice from one lemon wedge (two wedges for 8 servings), and as much garlic as you like. • Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.