Creamy Dill Chicken

Step 1. Heat the oven to 425°F (220°C). Toss Potato and Green Beans separately with part of the Olive Oil and part of the Salt, then spread each on its own sheet pan.

Step 2. Roast the potatoes until their edges are golden and the centers are tender, about 30 minutes, turning halfway through. Add the pan of beans to the oven after the potatoes have roasted for 15 minutes.

Step 3. Meanwhile, pat Chicken Breast dry and season both sides with the rest of the Salt and the Black Pepper.

Step 4. Heat the rest of the Olive Oil in a large skillet over medium-high heat. Cook the chicken until browned and no longer pink inside, about 4 minutes per side; transfer to a plate.

Step 5. Reduce the heat to medium and cook Garlic in the skillet until fragrant, about 30 seconds. Add Chicken Broth, scraping up the browned bits, and simmer until slightly reduced, about 3 minutes.

Step 6. Remove the skillet from the heat. Stir in Sour Cream, the juice from Lemon, and Fresh Dill; return the chicken and any juices to the sauce and turn to coat.

Step 7. Remove the beans when tender and browned in spots, about 15 minutes after they go into the oven. Serve the chicken and sauce with the beans and roasted potatoes.