Ingredients:
2 yellow potatoes, quartered
Zest and juice of 1 lemon
2 tablespoons chopped rosemary
EVOO, as needed
1 cup cherry tomatoes, halved
1 tablespoon freshly picked thyme
1/3 pound thin green beans, stem end removed
2 chicken breasts, boneless, skinless
Kosher salt
Freshly ground black pepper
Bowl of ice water

In a medium sized bowl, combine the tomatoes with a dash of salt, a few good grinds of black pepper, thyme, and a good drizzle of EVOO, then transfer to an oven set to 350 degrees, for 20-25 minutes. This is your sauce.

In the same bowl used for first recipe (why dirty a second bowl?), toss together the potatoes, lemon zest, rosemary, a good drizzle of EVOO, and season lightly with salt and pepper. Transfer to a sheet pan and place in the same oven set at 350 degrees for approximately 25-30 minutes until nicely colored, stirring once to prevent burning. In a small pot with boiling water add enough salt until it tastes like the ocean, then cook the green beans for 1 to 2 minutes. The beans should be cooked but still have some snap remaining. Drain and immediately transfer to the bowl of ice water. Drain once the beans are cooled.

For the chicken breasts: Sandwich the chicken breasts between two sheets of plastic wrap and pound them evenly to 1/3 inch in thickness. Season with salt and pepper and grill until when cut, the juice runs clear, approximately 3 minutes on each side. Serve the vegetables with an optional spritz of lemon juice to taste, topped with the sliced chicken, in addition to a nice spoonful of roast tomatoes.