Preheat the oven to 425°F (220°C).
In a large bowl, combine the olive oil, garlic powder, dried thyme, dried rosemary, smoked paprika, salt, black pepper, and minced garlic. Stir to create a seasoning mixture.
Add the chicken thighs to the bowl and toss to coat them evenly with the seasoning mixture.
Place the halved baby potatoes on a large sheet pan. Drizzle with 1 tablespoon of olive oil and season with a pinch of salt and pepper. Toss to coat.
Arrange the seasoned chicken thighs on the sheet pan among the potatoes, skin side up.
Roast in the preheated oven for 20 minutes.
Remove the sheet pan from the oven and add the trimmed green beans around the chicken and potatoes. Drizzle the green beans with the remaining 1 tablespoon of olive oil and season lightly with salt and pepper.
Return the sheet pan to the oven and roast for an additional 15 minutes, or until the chicken thighs reach an internal temperature of 165°F (74°C) and the potatoes are tender.
Remove from the oven and squeeze fresh lemon wedges over the chicken and vegetables before serving.