Heat the oven to 400°F (200°C) and position a rack in the center.

Pat the chicken dry with paper towels and season both sides generously with salt and black pepper.

Place an ovenproof skillet over medium heat and melt the butter. When hot, add the chicken thighs skin-side down and sear until the skin is deeply golden and crisp, then flip and brown the other side. Work in batches if needed to avoid crowding.

Remove the chicken to a plate and carefully pour off most of the rendered fat from the skillet, leaving a small amount to carry flavor.

Add the minced garlic to the skillet and cook briefly until fragrant, about 30–45 seconds. Stir in the brown sugar, honey, dried thyme, and dried oregano, then reduce the heat to low and stir until the sauce is smooth and warmed through.

Return the seared chicken to the skillet, spooning sauce over each piece so they are well coated.

Nestle the green beans around the chicken in a single layer so they roast alongside the thighs.

Slide the skillet into the preheated oven and roast for about 25 minutes, or until the chicken reaches 165°F (74°C) and juices run clear. Remove from the oven and let rest a few minutes before serving.