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For a nonalcoholic version of this recipe, substitute chicken broth for the wine.
Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine potatoes, green beans, oil, 1 tablespoon salt, garlic, sage, rosemary, and ½ teaspoon pepper in large bowl. Microwave, covered, until vegetables are just tender, 12 to 15 minutes, stirring once halfway through microwaving. Transfer mixture to 13 by 9-inch baking dish and press into even layer.
Meanwhile, pat chicken dry with paper towels. Sprinkle all over with remaining 1½ teaspoons salt and ½ teaspoon pepper. Place chicken, skin side down, in 12-inch nonstick skillet. Cook over medium-high heat until skin is light golden brown, about 10 minutes. Flip chicken and cook until second side is well browned, about 5 minutes.
Arrange chicken, skin side up, on top of potato mixture. Off heat, carefully stir wine and lemon zest and juice into fat remaining in skillet, then drizzle evenly over chicken. Roast until chicken registers at least 175 degrees, 15 to 20 minutes. Serve.