• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Strip 1 tsp thyme leaves from stems; finely chop leaves. Zest and quarter lemon. • 4 SERVINGS: Strip and finely chop 2 tsp thyme leaves.

• Toss carrots on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack until golden brown and tender, 20-25 minutes.

• While carrots roast, melt 1 TBSP butter in a small pot over medium-high heat. Add scallion whites; cook, stirring occasionally, until just softened, 1 minute. • Stir in rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve. • 4 SERVINGS: Use 2 TBSP butter and 1½ cups water.

• While rice cooks, pat chicken* dry with paper towels and season all over with paprika, salt, and pepper. • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate. Wipe out pan. • TIP: If chicken begins to brown too quickly, lower the heat.

• Melt 1 TBSP butter in same pan over medium heat. Add chopped thyme; cook until fragrant, 30 seconds. Stir in stock concentrate and ¼ cup water. Bring to a simmer, then immediately turn off heat. • Stir in sour cream and a squeeze of lemon juice. Season with pepper. • 4 SERVINGS: Use 1/3 cup water.

• Fluff rice with a fork; stir in lemon zest and pistachios. Season with salt and pepper. • Divide rice, carrots, and chicken between plates. Top chicken with sauce and sprinkle with scallion greens. Serve with remaining lemon wedges on the side.