Preheat your oven to 425°F. While it heats, combine the dried oregano, paprika, onion powder, garlic powder, salt, black pepper, and cayenne pepper in a small bowl, stirring to distribute the spices evenly. Trim and snap the green beans into 2-inch pieces, and pat the chicken thighs dry with paper towels—this removes excess moisture so they'll brown better and absorb the spice rub more effectively.

Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat. Once shimmering, place the chicken thighs skin-side down and sear for 3-4 minutes until the skin is golden brown and crispy. Flip the thighs over, then coat both sides generously with about two-thirds of the spice blend from Step 1, reserving the remaining spices for the green beans. Transfer the skillet to the preheated oven and bake for 20 minutes.

After the chicken has cooked for 20 minutes, carefully remove the skillet from the oven. Arrange the green beans around the chicken thighs, drizzle with the remaining 0.5 tablespoon of olive oil, and sprinkle with the reserved spice blend from Step 1. Return the skillet to the oven and bake for 15-20 minutes until the green beans are tender-crisp and the chicken reaches an internal temperature of 165°F when measured at the thickest part of the thigh.

Remove the skillet from the oven and let it rest for 5 minutes—this allows the chicken to redistribute its juices, keeping the meat moist. I always finish with a sprinkle of lemon zest right before serving, as it brightens the earthy spices and adds a fresh pop without overpowering the dish.