Sheet Pan Caper-Butter Chicken Dinner with Potatoes and Green Beans with Organic Valley

Ingredients

• 1 pound potatoes, halved, quartered, or cut into wedges
• 2 tablespoons Organic Valley® Ghee
• Kosher salt, to taste
• 1 ½ to 2 pounds chicken breasts
• 5 tablespoons Organic Valley® Unsalted Butter or Ghee
• ¼ cup nonpareil capers, drained
• 1 pound green beans, trimmed
• 1 small red onion, cut lengthwise into 8 wedges
• 1 cup olives (any variety), drained and left whole or sliced
• 1 lemon, sliced
• Black pepper, to taste
• Fresh herbs (such as parsley) and additional lemon for serving (optional)