Step 1

Adjust racks to top and middle positions and preheat oven to 450 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces; toss on a baking sheet with a drizzle of olive oil, salt, and pepper. Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Step 2

Meanwhile, trim green beans, if necessary. Halve, peel, and mince shallot. Strip 1 tsp rosemary leaves from stems (2 tsp for 4 servings); finely chop leaves. Zest and quarter lemon. Toss green beans on a second baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 10-12 minutes.

Step 3

While green beans roast, 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, 3-5 minutes per side. Transfer to a cutting board and set aside to rest.

Step 4

To same pan over medium heat, add shallot, chopped rosemary, and a drizzle of olive oil. Cook, stirring, until softened, 2-3 minutes. Stir in vinegar and jam. Simmer until syrupy, 30-60 seconds. Stir in stock concentrate and ¼ cup water (⅓ cup for 4 servings). Cook until thick and glossy, 2-3 minutes. (TIP: Add a splash of water if sauce is too thick.) Turn off heat; stir in 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

Step 5

Once green beans are done, toss with lemon zest.

Step 6

Thinly slice chicken crosswise. Divide chicken, potatoes, and green beans between plates. Drizzle chicken with sauce. Serve with lemon wedges on the side.