I recommend using a stoneware dishpan for this, if you have one, as it makes chicken taste better.
One Pan Chicken & Green Bean Dinner - gluten-free & low-carb, of course!
serves 3 to 4
1 four lb whole chicken, pastured (why?)
1.5 lbs fresh green beans, trimmed of stem ends
1/2 cup small mushrooms, any kind, sliced in fours
1 medium onion, diced
4 cloves of garlic, chopped
about 3 tsp dried thyme
generous amounts of butter and/or expeller pressed coconut oil
Preheat oven to 450˚F. In the bottom of the pan, place string beans, mushrooms, onions, and garlic with about 1-2 Tablespoons of oil or butter. Sprinkle with salt, pepper, and about 2 teaspoons of dried thyme. Place in oven for a few minutes until oil/butter melts, then remove. Stir all together to coat as much as possible all the vegetables. Place your chicken on top, breast side down. Sprinkle with s&p, and a little more thyme. Slice pats of butter all on top. Bake for 15 minutes, then baste the chicken with juices from the bottom of the pan, and make sure all the vegetables are also basted and not dry. Turn heat down to 375˚F and continue cooking with this formula in mind: 20 minutes per pound of meat (not including the 15 minutes of browning you already did). So, a 4 lb chicken = 1 hour and 20 minutes more (80 min). Baste every 20 minutes. How to tell if done: an instant-read thermometer reads about 165 to 170° when inserted into the thickest part of the thigh and juices run clear (not bloody/pink spots). It should be very brown, not just light brown on top. Let sit for 10 minutes without cutting when you remove it from oven.