• Preheat oven to 400°F. In small bowl, mix together vinegar, garlic and mustard; Whisk in olive oil; reserve 2 tbsp vinaigrette. Combine reserved vinaigrette with parsley, thyme and marjoram; set aside.
• Place chicken breasts on rack in roasting pan or baking tray; season with salt and brush with olive oil vinaigrette. Roast chicken for 25 minutes; brush with reserved herb vinaigrette. Roast for 10 minutes or until instant-read thermometer inserted into thickest part of breast reads 160°F.
• Carrots and Beans: Meanwhile, heat 2 tbsp olive oil in skillet set over medium heat; cook green onions for about 2 minutes or until softened. Add carrots; sauté for about 4 minutes or until tender. Add beans; cook until heated through. Season with olive oil and salt to taste.

Recipe Provided by Chef Francesco Tonelli