Adjust rack to middle 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 middle rack until tender and lightly browned, 20-25 minutes total (we’ll add more to the sheet after 10 minutes).

Once potatoes have roasted 10 minutes, remove sheet from oven and give them a toss, pushing toward one side. Toss green beans on other side of sheet with a drizzle of olive oil and a pinch of salt and pepper. (For 4 servings, divide veggies between 2 separate sheets.) Return to oven and roast until potatoes are done and green beans are lightly crisped, about 10 minutes.

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

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, 4-5 minutes per side. Turn off heat; remove from pan and set aside to rest.

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

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.