This simple chicken, potato, and green bean recipe is just the kind of easy dinner that’s perfect for weeknights. But, the key to making this straightforward “Chicken and Vegetables” recipe not your average dinner is the briny olive-shallot dressing that you’ll spoon overtop. It’s worth seeking out Castelvetrano olives, a particularly salty variety of green olive that has been known to win over olive haters. If you can’t find them, Cerignola olives are a good stand in. Serve with a light, peppery red wine or a crisp, almost effervescent white.
1 pound baby red potatoes, halved (quartered if large)
6 tablespoons olive oil, divided
2 1/2 teapoons kosher salt, divided, plus more for cooking green beans
1 1/2 teapoons freshly ground black pepper, divided
4 6-oz. boneless, skinless chicken breasts
1 1/2 teaspoons dried oregano
1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 lemon)
8 ounces trimmed green beans or haricots verts
1/2 cup pitted, chopped Castel vetrano olives
1 medium shallot, finely chopped
Preheat oven to 400°F. Toss potatoes with 2 tablespoons oil, 1 teaspoon salt, and 1/2 teaspoon pepper on a rimmed baking sheet. Roast for 20 minutes.
Toss chicken with oregano, lemon zest, 2 tablespoons oil, 1/2 teaspoon pepper, and remaining 1 1/2 teaspoons salt. Remove sheet pan from oven and push potatoes to the side. Arrange chicken on other side and return to oven. Roast until chicken is cooked through, 20 to 25 minutes. Transfer to a cutting board; let rest for 5 minutes before slicing.
Meanwhile, cook green beans in a pot of boiling salted water until bright green and crisp-tender, about 4 minutes.
Mix olives, shallot, lemon juice, and remaining 2 tablespoons oil and 1/2 teaspoon pepper in a small bowl. Spoon dressing over chicken. Serve with potatoes and green beans.