Wash and dry all produce. Preheat oven to 425 degrees. Cut potatoes into 1-inch wedges, like steak fries. Toss potatoes on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until tender and lightly crisped, 20-25 minutes.

Halve, peel and mince shallot. Trim green beans.

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

While chicken cooks, toss green beans on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until slightly crispy, about 12 minutes.

Add shallot, thyme, and a drizzle of olive oil to pan used for chicken over medium heat. Toss until shallot is soft, 2-3 minutes. Stir in balsamic vinegar and 2 TBSP apricot jam. Simmer until syrupy, about 1 minute. Add 1/2 cup water and stock concentrate. Simmer until thickened, about 3 minutes. Remove pan from heat and swirl in 2 TBSP butter.

Discard thyme from pan and season sauce with salt and pepper. Thinly slice chicken and serve with green beans and potatoes. Drizzle pan sauce over chicken.