Step 1

• Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. • Pick and finely chop fronds from dill. Quarter potatoes. (TIP: Cut any larger quarters into ½-inch pieces.) Trim and discard woody bottom ends from asparagus.

Step 2

• Toss potatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on top rack until lightly browned and tender, 20-25 minutes.

Step 3

• Meanwhile, 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 and cook until browned and cooked through, 3-5 minutes per side. • Turn off heat; transfer chicken to a cutting board to rest.

Step 4

• While chicken cooks, toss asparagus on a second baking sheet with a drizzle of oil and a pinch of salt and pepper. • Roast on middle rack until tender, 10-12 minutes.

Step 5

• Heat pan used for chicken over medium heat. Stir in stock concentrate, 2 TBSP water (4 TBSP for 4 servings), and as much chopped dill and mustard as you like. • Remove pan from heat; stir in sour cream and 1 TBSP butter (2 TBSP for 4), scraping up any browned bits from bottom of pan. Season with salt and pepper. TIP: If sauce seems too thick, add more water 1 tsp at a time until it reaches a drizzling consistency.

Step 6

• Slice chicken crosswise. • Divide chicken, potatoes, and asparagus between plates. Drizzle sauce over everything. Garnish with any remaining chopped dill to taste and serve.