Step 1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Halve potatoes lengthwise. Toss on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast on top rack for 10 minutes (we’ll add more to the sheet then).

Step 2

Once potatoes have roasted for 10 minutes, remove sheet from oven; toss and push potatoes to one side. Toss green beans on opposite side of sheet with a drizzle of olive oil, salt, and pepper. (For 4 servings, toss green beans on a second sheet; roast on middle rack.) Return to oven and roast until veggies are tender and crisped, 12-15 minutes.

Step 3

Meanwhile, halve and peel shallot. Mince one half; save the other for another use. (For 4 servings, mince whole shallot.)

Step 4

Pat chicken dry with paper towels; season all over with 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, 5-7 minutes per side. Turn off heat; transfer to a cutting board to rest.

Step 5

Heat a drizzle of olive oil in same pan over medium heat. Add shallot and thyme. Cook, stirring, until softened, 2-3 minutes. Add jam and half the vinegar (all the vinegar for 4 servings). Simmer until syrupy, 1 minute. Stir in 2 TBSP water (⅓ cup for and stock concentrate. Cook until thickened, 1-2 minutes (2-3 minutes for 4). Remove from heat; stir in 1 TBSP butter (2 TBSP for until melted. TIP: Stir in a splash of water if sauce is very thick.

Step 6

Remove thyme from pan with sauce and discard. Season sauce with salt and pepper. Slice chicken crosswise. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.