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Preheat the oven to 400˚F (200˚C)
Season the chicken thighs with salt and pepper.
Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the chicken, skin-side down, and sear on both sides until golden brown. (The skin side will take much longer, in order to properly render the fat and crisp up the skin.)
Remove the chicken thighs from the pan and set aside. Pour out any excess fat, but leave some in for the sauce.
Add the garlic and stir until fragrant, then add the brown sugar, honey, thyme, and oregano and stir to combine. Reduce the heat to low.
Return the chicken to the skillet. Coat the chicken in the sauce.
Add the green beans to the skillet.
Bake for 25 minutes, or until the chicken is cooked through.