• Adjust rack to top position (top and bottom positions for 4 servings) and preheat oven to 425 degrees. Wash and dry all produce. • Cut potatoes into ½-inch-thick wedges. Trim green beans if necessary. Halve, peel, and mince shallot until you have 2 TBSP. Place peppercorns in a zip-close bag; crush with a rolling pin or a heavy-bottomed pan. Mince chives.

• Toss potatoes on a baking sheet with a large drizzle of oil and a big pinch of salt and pepper. • Roast on top rack until lightly browned, 10 minutes (you’ll add green beans then).

• Once potatoes are lightly browned, carefully push to one side of sheet. • Toss green beans on empty side with a drizzle of oil and a pinch of salt and pepper. (For 4 servings, leave potatoes roasting and add green beans to a second sheet; roast on bottom rack.) • Return to oven until veggies are browned and tender, 10-15 minutes more.

• While veggies roast, pat chicken* dry with paper towels; season all over with salt and pepper. • Heat a drizzle of oil in a medium pan over medium-high heat (use a large pan for 4 servings). Add chicken and cook until cooked through, 3-5 minutes per side. • Turn off heat; transfer to a plate and set aside. Wash out pan.

• Melt 1 TBSP butter in same pan over medium heat. Add minced shallot and cook, stirring, until slightly softened, 1 minute. • Add demi-glace, ¼ cup water (1⁄3 cup for 4 servings), and ½ tsp crushed peppercorns (1 tsp for 4). (Be sure to measure peppercorns.) Simmer until slightly thickened, 2-3 minutes. • Turn off heat. Stir in another 1 TBSP butter (2 TBSP for 4) and half the chives. Season with salt and more peppercorns if desired.

• Thinly slice chicken crosswise. • Divide potatoes, green beans, and chicken between plates. Top chicken with sauce. Sprinkle with remaining chives and serve.