Preheat the oven to 425ºF. If your green beans aren't thawed, take them out now and let them sit at room temperature. They will need an extra 5 minutes or so cooking time.

Melt the ghee or butter over medium heat, then mix together with the garlic, rosemary, sea salt, and pepper.

Place the cubed potatoes onto a large cookie sheet (17"x12") then add the 4 chicken thighs.

Drizzle the chicken and potatoes with ¾ of the garlic butter sauce. Toss the potatoes around just to coat them. Then in a separate bowl, toss the thawed green beans together with the remaining garlic butter and set them aside.

Bake the chicken and potatoes until mostly done, about 25 minutes. Remove the baking sheet from the oven and increase the oven temperature to 450ºF.

With a spatula, scoot the potatoes and chicken together into the center to make room for the green beans. Add ½ of the green beans to one side of the baking sheet and the remaining half on the other side.

Return the baking sheet to the oven and bake for 15-20 minutes, or until the chicken is done in the center and the green beans are tender. The internal temperature should reach 170ºF on a thermometer. Serve immediately.