Heat the oven to 400°F.

• Pat the chicken breasts dry with a paper towel; season generously with salt and pepper.

In a pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken breasts, skin sides down, and cook until the skins are golden brown but the chicken is only partly cooked, 4 to 5 minutes. Turn over and cook for 30 seconds. Transfer the chicken to a sheet pan, skin sides up (do not clean the pan). Roast until cooked through, 12 to 15 minutes, depending on thickness. Remove from the heat and let rest. While the chicken roasts, prepare the vegetables.

• Trim the ends and cut the beans in half.
• Core and cut the tomatoes into 1-inch pieces.
• Strip the oregano leaves from the stems; finely chop the leaves.
• Finely chop the garlic.

In the same plan used for the chicken, if dry, add 1 to 2 tablespoons oil and warm over medium-high heat until hot but not smoking. Add the garlic and, as it starts to sizzle, add the beans and ¼ cup water. Bring to a boil, reduce to a vigorous simmer, and cook until the beans start to soften, 3 to 5 minutes. Stir in the tomatoes and oregano; cook until the beans are tender, 4 to 5 minutes longer. Remove from the heat and season with salt and pepper. While they cook, start the salad.

• Strip the parsley leaves from the stems.
• Cut the olives in half.
• Coarsely chop the almonds.
• Peel and thinly slice the shallot.
• Zest and juice half the lemon.

In a bowl, combine the parsley, olives, almonds, shallots, and lemon zest. Just before serving, add the lemon juice and 1 to 2 tablespoons oil and toss to coat. Season with salt.

Transfer the chicken and vegetables to individual plates with the parsley-almond salad and serve.