How to Make It
Preheat oven to 425°F. Rub chicken with 1 tablespoon of the olive oil. Sprinkle both sides evenly with 1 teaspoon of the salt and 1⁄2 teaspoon of the pepper. Place chicken, bone side down, on a rimmed baking sheet lined with aluminum foil. Set aside.
Toss together potatoes, 1 tablespoon of the oil, 3⁄4 teaspoon of the salt, and 1⁄4 teaspoon of the pepper on a large rimmed baking sheet lined with lightly greased aluminum foil. Bake chicken and potatoes in preheated oven 25 minutes.
Toss haricots verts with 3⁄4 teaspoon of the salt and remaining 1 tablespoon olive oil. Add haricots verts to pan with potatoes. Stir, and continue baking both pans until chicken is cooked through, potatoes are tender, and haricots verts are tender-crisp, about 10 minutes. Remove pans from oven, and let chicken rest 10 minutes. Remove chicken from bone; cut into 1⁄2-inch to 3⁄4-inch slices. Discard bones.
While chicken rests, whisk together lemon juice, white wine vinegar, herbs, Dijon mustard, sugar, and remaining 1⁄2 teaspoon salt and 1⁄4 teaspoon pepper until combined; gradually whisk in olive oil until blended.
Arrange chicken, potatoes, haricots verts, tomatoes, egg halves, and olives on 4 plates. Drizzle each salad with 3 tablespoons dressing; serve remaining dressing on the side.