• Adjust racks to middle and top positions and preheat oven to 450 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Toss on one side of a baking sheet with a drizzle of oil, salt, and pepper. • Roast on middle rack until lightly browned and tender, 20-25 minutes total. (You’ll add more to the sheet after 10 minutes.)

• Meanwhile, pat pork* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook, turning occasionally, until browned all over, 6-8 minutes (it’ll finish cooking in step 4). • While pork cooks, trim green beans if necessary. Peel and mince garlic. Skip searing (you’ll cook the chicken later).

• Once potatoes have roasted 10 minutes, remove sheet from oven; carefully toss, keeping on one side. • Add green beans to empty side and toss with a drizzle of oil and a pinch of salt and pepper. • Return to middle rack until veggies are tender, 10-12 minutes more.

• Once pork is browned all over, transfer to a second baking sheet. • Roast on top rack until pork is cooked through, 8-12 minutes. Pat chicken dry with paper towels and season all over with salt and pepper. Heat a drizzle of 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 to rest, 5 minutes.

• Heat a drizzle of oil in pan used for pork over medium heat. Add garlic and thyme; cook until fragrant, 30 seconds. • Stir in stock concentrates, honey, and 1/4 cup water (1/2 cup for 4 servings). Simmer, scraping up any browned bits from bottom of pan, until reduced by half, 3-4 minutes. • Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. TIP: If sauce seems too thick, stir in a splash or two of water.

• Let pork rest 2-3 minutes after removing from oven, then thinly slice crosswise. • Divide pork, green beans, and potatoes between plates. Drizzle pork with sauce and serve. Thinly slice chicken crosswise.