Pierce each potato twice and microwave for 5 - 8 minutes until nearly soft, then cut into quarters.

Pound thicker parts of chicken to an even thickness and season with salt and pepper. Sprinkle 1 tsp of rosemary and 1 tsp of thyme evenly over chicken.

Melt 1 Tbsp butter in a large skillet over medium-high heat and add olive oil. Add chicken to the skillet seasoned side down and cover with a splatter screen if available.

Cook until the bottom is golden brown, about 6 minutes. Sprinkle tops with salt and pepper and remaining 1 tsp rosemary and 1 tsp thyme.

Flip chicken and cook until center registers 165 degrees, about 6 minutes longer. Transfer chicken to a sheet of foil and spritz with juice of half of the lemon, then wrap to keep warm.

Melt remaining 1 Tbsp butter in the same skillet over medium-high heat and add olive oil. Add garlic and sauté until lightly golden, about 30 seconds. Add potatoes and remaining 1 tsp rosemary.

Cook, tossing occasionally for 3 minutes then add green beans. Season veggies with salt and pepper and cook until tender, about 4 minutes longer.

Spritz with juice of remaining lemon half, return chicken to skillet, sprinkle with additional rosemary and thyme, and serve immediately.