Preheat oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.

In a large bowl, toss the halved potatoes with 1 tbsp olive oil, half of the garlic, half of the rosemary, thyme, oregano, and a pinch of salt and pepper. Spread on one half of the baking sheet and roast for 15 minutes.

While potatoes par-bake, pat the chicken thighs dry with paper towels. In the same bowl, combine chicken, green beans, remaining olive oil, remaining garlic, remaining herbs, 1 tsp salt, and ½ tsp pepper. Toss to coat.

Remove the hot pan from the oven. Push potatoes to the edges. Place chicken thighs skin-side-up in the center. Scatter green beans and lemon slices around the chicken.

Return the pan to the oven and roast for 30-40 minutes, or until chicken skin is crispy, potatoes are tender, and chicken internal temperature reaches 165°F (74°C).

For extra crisp skin, broil for the final 2-3 minutes, watching closely.

Remove from oven. Let rest for 2-3 minutes. Garnish with fresh parsley and Parmesan cheese if desired. Serve immediately.