• 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°.