Green Curry Vinegar Chicken
['8 shallots, peeled, halved if large', '1 lb. green beans, trimmed', '1 cup drained Peppadew peppers in brine, torn in half', '¼ cup white wine vinegar', '2 Tbsp. extra-virgin olive oil', '1 Tbsp. plus ¼ cup store-bought or homemade Thai green curry paste', '3 lb. chicken thighs and/or drumsticks', '2 tsp. kosher salt']
Place a rack in top third of oven; preheat to 425°F. Place shallots, green beans, and peppers in a shallow 3-qt. baking dish. Drizzle with vinegar, oil, and 1 Tbsp. curry paste. Using your hands, toss to combine.
Season chicken on all sides with salt and rub with remaining ¼ cup curry paste. Nestle chicken pieces, skin side up, into shallot mixture in baking dish. Roast, basting chicken with pan juices halfway through, until chicken is cooked through and golden brown on top, 35–40 minutes.
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