Preheat the oven to 425°F (220°C).
In a small bowl, mix 2 tablespoons of olive oil, garlic powder, dried thyme, paprika, salt, and black pepper to create the seasoning blend.
Pat the chicken thighs dry with paper towels. Rub the seasoning blend evenly over both sides of each chicken thigh.
Place the seasoned chicken thighs skin-side up on a large rimmed sheet pan.
In a separate bowl, toss the trimmed green beans with the remaining 1 tablespoon of olive oil and the minced garlic until well coated.
Arrange the green beans around the chicken thighs on the sheet pan in a single layer.
Roast in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the green beans are tender and slightly caramelized.
During the last 5 minutes of cooking, place lemon wedges on the sheet pan to warm and slightly roast.
Remove the sheet pan from the oven. Squeeze the roasted lemon wedges over the chicken and green beans before serving.