Roasted Chicken Thighs with Late-Summer Vegetables & Pan Sauce

INGREDIENTS

Chicken thighs (2-1/2 to 3 lb.), skin-on bone-in

1/2 cup

Basil, loosely packed fresh leaves

10 oz

Cherry or grape tomatoes

large cloves Garlic

1/2 lb

Green beans

Sweet onion, half large

1/2 cup

Nicoise or kalamata olives, pitted

Kosher salt and freshly ground black pepper

3 tbsp

Olive oil, extra-virgin

1 tsp

Butter, unsalted

3/4 cup

White wine, dry