• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Trim green beans if necessary. Peel and mince or grate garlic.

• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. (For 4 servings, spread carrots out across entire sheet.) Roast on top rack until slightly browned, 8-10 minutes (you’ll add more to the sheet then). • In a large bowl, toss green beans with a drizzle of oil, garlic, salt, and pepper; set aside.

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

• Once carrots have roasted 8-10 minutes, remove sheet from oven; carefully add green beans to opposite side of same sheet. Return to top rack and roast until veggies are tender, 12-15 minutes. (For 4 servings, leave carrots roasting; add green beans to a second baking sheet and roast on middle rack.) • Meanwhile, wash and dry bowl used for green beans. Zest and quarter lime. Pick and roughly chop fronds from dill.

• In pan used for chicken, over medium-high heat, combine ¼ cup water, stock concentrate, jam, and juice from one lime wedge (½ cup water and juice from two lime wedges for 4 servings). Bring to a simmer; cook, whisking constantly, until warmed through, 1-2 minutes. • Remove from heat; whisk in 1 TBSP butter (2 TBSP for 4) until melted.

• Once veggies are done, transfer carrots to bowl used for green beans; toss with chopped dill and a pinch of lime zest. • Slice chicken crosswise. • Divide garlic green beans, dilly carrots, and chicken between plates. Top chicken with pan sauce and serve with any remaining lime wedges on the side. ***Poultry is fully cooked when internal temperature reaches 165°.***