In a container or zip-top bag, combine the olive oil, garlic, rosemary, thyme, salt, pepper, lemon juice and zest. Add the chicken breasts and marinate for 4-12 hours.
Preheat the oven to 350°F.
Remove the chicken from the marinade, discard marinade and season chicken with salt and pepper. Roast on a baking sheet until cooked through, about 22 minutes. Let the chicken rest for 5-10 minutes before serving.
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until fork-tender, but not mushy, about 15-20 minutes.
On a baking sheet, toss together the bacon and corn. Roast until the bacon is rendered, about 10 minutes. Toss with the scallions.
In a large sauce pot, combine the oil and flour over low heat. Cook, stirring, for 7-10 minutes, until the flour is cooked. Stir in the chicken stock, bring to a simmer and cook for 5 minutes. Season with salt, pepper and thyme.
Boil a large pot of salted water for the green beans. Prepare an ice bath by filling a large bowl with cold water and ice. When the water boils, add the green beans for 2-4 minutes, until bright green, then immediately transfer to the ice bath to stop the cooking process. Remove from the ice bath after 1-2 minutes.
To serve, divide the veggies between plates. Top with roasted potatoes and chicken breasts and drizzle with gravy.