1. Preheat oven to 450°. Heat 1 tablespoon of the oil in a large cast-iron skillet over medium high. Sprinkle chicken on all sides with 3/4 of a teaspoon of the salt and half teaspoon of the pepper. Place chicken in the skillet, skin side down; cook, undistributed, until brown and crispy, about eight minutes. Flip and continue to cook until browned on the other side, about four minutes. Transfer chicken to a plate. Chicken will not be cooked through.
2. Place onion slices in skillet in a single layer over medium high; cook, undisturbed, until slightly charred. 4 to 6 minutes. Flip and cook, until charred on the other side about two minutes. Transfer to a plate with chicken.
3. Add tomatoes and remaining 1 tablespoon oil to the skillet; cook, undisturbed, until blistered, about four minutes. Add green beans, garlic, capers, and oregano; cook until fragrant, about one minute. Sprinkle with remaining half a teaspoon each salt and pepper. Stir in white wine. Place charred onions on top of tomato mixture; nestle chicken into tomato mixture.
4. Bake in preheated oven until a thermometer inserted in the thickest portion of chicken reaches 170°, 12 to 15 minutes. Remove from oven and garnish with oregano.
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|Serving Size: 1 Serving (218g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 19 (28%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 453.2mg||16 %|
|Potassium 492mg||13 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 7.1g|
|Protein 2.6g||4 %|
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Calories per serving: 68
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