Adjust racks to top and middle positions and preheat oven to 450°.

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

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 and set aside to rest.

Heat a drizzle of olive oil in pan used for chicken over medium heat. Add minced onion and chopped rosemary. 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. Cook until thick and glossy, 2-3 minutes.

Remove pan from heat and stir in 1tbsp butter until melted. Season with salt and pepper.

Once green beans are done, carefully toss with lemon zest.

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

Serve and enjoy!