Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes in half lengthwise. Toss on a baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly browned, 20-25 minutes, tossing halfway through.

Toss green beans on another baking sheet with a large drizzle of olive oil and a pinch of salt and pepper. Roast in oven until slightly crispy, about 12 minutes.

Halve and peel shallot, then finely mince.

Heat a large drizzle of olive oil in a large pan over medium-high heat. Pat chicken dry with a paper towel, then season all over with salt and pepper. Add to pan and cook until no longer pink in center, 4-5 minutes per side. Remove from pan and set aside to rest.

Add shallot, thyme, and a drizzle of olive oil to same pan over medium heat. Cook, tossing, until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and apricot jam. Let simmer until syrupy, about 1 minute. Stir in 1/2 cup water and stock concentrates. Simmer until thickened, about 3 minutes. Remove pan from heat, add 2 TBSP butter, and stir or gently swirl pan until melted.

Discard thyme from pan. Season sauce with salt and pepper. Thinly slice chicken. Divide chicken, green beans, and potatoes between plates. Drizzle sauce over chicken and serve.