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Preheat the oven to 375°F with a rack in the center position
Make the chicken
Season the chicken all over with 1 teaspoon of the salt
Heat 2 tablespoons of the oil in a large ovenproof skillet or braiser over medium-high heat
Once the oil is glistening, add the chicken to the pan and cook until golden brown, about 3 minutes per side
Transfer the chicken to a plate
Meanwhile, make the honey-mustard sauce
In a small bowl, combine the whole grain mustard, Dijon, honey, remaining ½ teaspoon of the salt, apple cider vinegar, paprika and garlic powder.Add the remaining 2 tablespoons of the olive oil to the skillet
Once the oil is glistening, add the shallots, potatoes, and rosemary and toss to combine
Transfer the skillet to the oven and bake, uncovered, for 15 minutes, or until the potatoes begin to soften.Remove the skillet from the oven
Add the green beans to the potato mixture, then nestle the chicken back into the skillet along with the juices from the plate
Pour the honey-mustard sauce over the chicken, green beans and potatoes and toss to coat.Return the skillet to the oven and bake until the green beans and potatoes are tender and the internal temperature of the chicken reaches 165°F on an instant-read thermometer, 25-30 minutes longer.