Preheat oven to 375°F.

Combine milk and egg in a shallow bowl.

Process oats, Parmesan cheese and seasonings in a food processor or blender until finely ground. Place in a separate shallow dish.

Roll each chicken thigh in the egg mixture, then in the coating.

Heat 2 tablespoons oil in a skillet over medium heat. Brown 4 thighs for 5 minutes on each side. Transfer to baking dish. Repeat with remaining chicken. Bake for 50 to 60 minutes or until internal temperature reaches 165°F.

Place potatoes in large saucepan or Dutch oven. Add enough water to cover by 2 inches. Cover and bring to a boil over high heat. Reduce heat and simmer 2 to 3 minutes. Add green beans and continue to simmer 7 to 10 minutes or until vegetables are tender. Drain. Place potatoes and beans in serving bowl.

Whisk olive oil, vinegar, Dijon mustard, garlic salt, dill weed and pepper in small bowl until blended. Pour dressing over potatoes and beans; toss gently to coat. Serve immediately OR chill and serve cold.