HelloFresh: Creamy Dill Chicken with Roasted Potatoes & Asparagus

Adjust oven racks to top and middle positions and preheat oven to 450 degrees Fahrenheit. Wash and dry all produce. Pick and finely chop fronds from dill. Dice potatoes into 1/2-inch pieces 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. 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 cutting board to rest. 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. Heat pan used for chicken over medium heat. Stir in stock concentrate, water, and dill, mustard, and lemon juice to taste. Remove pan from heat; stir in sour cream and butter, scraping up any browned bits from the bottom of the pan. Season with salt and pepper. If necessary, add water 1 tsp at a time to reach drizzling consistency. Slice chicken crosswise. Plate up chicken, asparagus, and potatoes, drizzling sauce over everything to taste. Garnish with remaining dill.