Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim green beans if necessary. Peel and mince or grate garlic.

Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread carrots out across entire sheet.) Roast on top rack until slightly browned, 8-10 minutes (you’ll add more to the sheet then).

In a large bowl, toss green beans with a drizzle of oil, garlic, salt, and pepper; set aside.

While carrots roast, pat chicken* dry with paper towels; season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. TIP: If chicken begins to brown too quickly, cover pan and lower heat.

Turn off heat; transfer chicken to a plate and tent with foil to keep warm. Wipe out pan.

Once carrots have roasted 8-10 minutes, remove sheet from oven; carefully add green beans to opposite side of same sheet. Return to top rack and roast until veggies are tender, 12-15 minutes. (For 4 servings, leave carrots roasting; add green beans to a second baking sheet and roast on middle rack.)

Meanwhile, wash and dry bowl used for green beans. Zest and quarter lime. Pick and roughly chop fronds from dill.

In pan used for chicken, over medium-high heat, combine ¼ cup water, stock concentrate, jam, and juice from one lime wedge (½ cup water and juice from two lime wedges for 4 servings). Bring to a simmer; cook, whisking constantly, until warmed through, 1-2 minutes.

Remove from heat; whisk in 1 TBSP butter (2 TBSP for 4) until melted.

Once veggies are done, transfer carrots to bowl used for green beans; toss with chopped dill and a pinch of lime zest.

Slice chicken crosswise.

Divide garlic green beans, dilly carrots, and chicken between plates. Top chicken with pan sauce and serve with any remaining lime wedges on the side.