• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Peel and mince or grate garlic. Zest and quarter lemon. Pick and roughly chop fronds from dill.

• Toss potatoes on one side of a baking sheet with a large drizzle of olive oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes.

• Meanwhile, trim green beans if necessary. Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully toss green beans on empty side with a drizzle of olive oil, salt, and pepper. (For 4 servings, leave potatoes roasting; toss green beans on a second sheet and roast on middle rack.) • Return to oven and roast until veggies are browned and tender, 12-15 minutes more.

• While veggies roast, pat chicken* dry with paper towels and season all over with half the Shawarma Spice (all for 4 servings), 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. TIP: If chicken begins to brown too quickly, reduce heat to medium. • Turn off heat; remove chicken from pan. Wash out pan.

• Heat a drizzle of olive oil in same pan over medium-high heat. Add garlic and cook until fragrant, 30 seconds. • Stir in stock concentrate, 1/4 cup water (1⁄3 cup for 4 servings), and a pinch of salt and pepper. Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Remove pan from heat and stir in sour cream and a squeeze of lemon juice to taste.

• Toss roasted potatoes with half the chopped dill and lemon zest to taste. • Divide potatoes, green beans, and chicken between plates. Top chicken with lemon cream sauce and sprinkle with remaining chopped dill. Serve.