• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Pick and roughly chop fronds from dill. Trim green beans if necessary. Cut tomatoes into 1-inch-thick wedges. Trim and finely dice cucumber. Quarter lemon. Peel and mince or grate garlic.

• 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.

• Fluff rice with a fork and stir in 1 TBSP butter (2 TBSP for 8 servings). • Serve everything family style or divide between plates. • Plate It Up: Divide rice between plates. Top with dilly chicken and roasted veggies. Drizzle chicken with tzatziki and garnish with feta. Serve with any remaining lemon wedges on the side. ***Chicken is fully cooked when internal temperature reaches 165°.***