Dijon Dill Chicken

1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces. Pick and finely chop fronds from dill.

2

• Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack, tossing halfway through, until lightly browned and tender, 20-25 minutes.

3

• While potatoes roast, pat chicken* dry with paper towels; season all over with salt and pepper. TIP: Not sure how much chicken to use? Refer to the "Before you start" section at left for guidance! • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. • Turn off heat; transfer to a cutting board. Wipe out pan.

4

• While chicken cooks, trim green beans if necessary; toss on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 10-12 minutes.

5

• Meanwhile, in pan used for chicken, combine stock concentrate and ⅓ cup water (½ cup for 4 servings); bring to a simmer over medium-high heat, 1-2 minutes. • Reduce heat to low and whisk in sour cream, mustard, and half the chopped dill. Turn off heat. • Stir in 1 TBSP butter (2 TBSP for 4) and any resting juices from chicken. Taste and season with salt and pepper if desired.

6

• Slice chicken crosswise. • Divide chicken, potatoes, and green beans between plates. Drizzle sauce over chicken. Garnish with as much remaining chopped dill as you like and serve. ***Poultry is fully cooked when internal temperature reaches 165°.***