Herby Caramelized Onion Chicken

While potatoes roast, add 5 cups water and 1 tsp salt to a medium pot (NOTE: Use same for 4ppl). Cover and bring to a boil over high heat. Trim, then halve green beans. Roughly chop parsley. Strip remaining thyme leaves from sprigs. Peel, then cut the onion into 1/4-inch slices. Pat chicken dry with paper towels, then season with salt and pepper and sprinkle with thyme leaves.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then chicken. Cook, until golden brown, 1-2 min per side. Transfer to another baking sheet. Bake in the top of the oven, until chicken is cooked through, 10-12 min.**

Heat the same pan over medium heat. When the pan is hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 3-4 min. Remove the pan from the heat, and stir in vinegar. Set aside.

Add green beans to the medium pot with boiling water (from step 2). Cook, stirring occasionally, until beans are tender-crisp, 1-2 min. Drain beans and return to the same pot, off heat. Add half the parsley and 1/2 tbsp butter (dbl for 4ppl). Season with salt and pepper.