Heat the oven to 400°F. Season the chicken with salt and pepper. In a 12-inch frying pan over medium high heat, warm 1 tablespoon oil. Add the chicken, skin-side-down, and cook until the skin is browned and crisp, about 5 minutes. Do not clean the pan. Transfer the chicken to a baking sheet, skin-side up, and cook in the hot oven until the meat is no longer pink, about 15 minutes.
While the chicken cooks, prepare the vegetables.

• Mince the garlic.
• Trim the stems from the romano beans and cut the beans in half.
• Cut the tomatoes into 1-inch pieces.
• Strip the oregano leaves from the stems and chop the leaves.

In the same pan used to brown the chicken, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the garlic to the pan and as it starts to sizzle add the beans and ¼ cup of water. Cook until the beans begin to soften, about 5 minutes. Add the tomatoes and the oregano and cook until the tomatoes begin to fall apart and the beans are tender, about 5 minutes longer.
While the romano beans and tomatoes cook, make the relish.

• Peel the shallots and cut them into thin slices.
• Cut the kalamata olives in half.
• Pick the parsley leaves from the stems.
• Chop the almonds.
• Zest and juice half the lemon. Cut the remaining half into wedges.

In a small mixing bowl, combine the shallots, olives, parsley leaves, almonds, lemon zest and juice and toss with 1-2 tablespoons olive oil. Season with salt to taste.

Transfer the Romano and tomato braise to serving plates. Top with the chicken breasts and olive relish and serve with the lemon wedges on the side.