Instructions

• Trim each chicken thigh: remove excess fat and loose skin from the back while leaving skin covering the top. Pat the thighs dry with paper towels.
• Trim both ends from the green beans. Put the trimmed beans in a bowl of ice water to crisp them while you prepare the chicken.
• Position a rack in the center of the oven and preheat to 425°F (220°C).
• Drain the green beans and spin or pat them dry (salad spinner or clean kitchen towel). Return the beans to a bowl and set aside.
• Arrange the chicken thighs skin-side up on a large rimmed baking sheet in a single layer, leaving space between pieces. Let the chicken sit at room temperature for about 15–30 minutes while the oven finishes preheating.
• Roast the chicken on the center rack for 20 minutes.
• Remove the baking sheet from the oven. Push the chicken pieces toward the edges of the sheet to create space in the center, then spread the dried green beans in a single layer in the open space between and around the thighs.
• Return the sheet to the oven and continue roasting for 20 more minutes, or until an instant-read thermometer inserted into the thickest part of a thigh (not touching bone) registers at least 165°F (75°C). If thighs are very large, continue roasting and check temperature again as needed.
• Remove the pan from the oven and let the chicken and green beans rest for 5 minutes before serving hot.