• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces (halve carrots lengthwise if they’re on the larger side). Trim green beans if necessary. Peel and mince or grate garlic. Zest and quarter lemon.

• Toss carrots on one side of a baking sheet with 1 tsp Ranch Spice (2 tsp for 4 servings), a drizzle of oil, salt, and pepper. (You’ll use the rest of the Ranch Spice in the next step.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).

• Meanwhile, pat chicken dry with paper towels; season all over with remaining Ranch Spice, salt, and pepper. • 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 chicken to a cutting board to rest. Wipe out pan.

• Once carrots have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on opposite side of sheet with a drizzle of oil, salt, and pepper. • Return sheet to top rack and roast until carrots are browned and green beans are tender, 12-15 minutes more.

• Heat a drizzle of oil in pan used for chicken over medium heat. Add garlic and cook, stirring, until fragrant, 30 seconds. Whisk in stock concentrate, cream cheese, a squeeze of lemon juice, and 1⁄3 cup water (1⁄2 cup for 4 servings). Cook, whisking, until thickened, 2-3 minutes. • Remove pan from heat. Whisk in sour cream, 1 TBSP butter (2 TBSP for 4), and a pinch of lemon zest until butter is melted and sauce is combined. Taste and season with salt and pepper.

• Slice chicken crosswise. • Divide chicken, carrots, and green beans between plates. Spoon sauce over chicken. Serve with remaining lemon wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***