Preheat the oven to 425F and line a large baking sheet with parchment paper.

Once the potatoes have cooled for 10 minutes, add them to a large bowl with 2 tablespoons extra-virgin olive oil, 1 tsp cornstarch, ½ tsp garlic powder, ½ tsp onion powder, 1 tsp kosher salt and ½ tsp ground pepper and gently toss to coat the potatoes.

Add the potatoes to the large parchment paper lined baking sheet and use the flat side of a fork or bottom of a glass to press the potatoes until the potato skin breaks and the potato flattens into about a 1/2 inch thickness.

Season the smashed potatoes generously with salt and pepper and then bake in the preheated oven for 20 minutes.

While the potatoes bake, prepare the chicken. Pat the chicken thighs all over with a paper towel and then add them to a bowl and season with 1 tablespoon extra-virgin olive oil, 2 tsp kosher salt and ½ tsp ground pepper. Toss to coat the chicken.

After 20 minutes, take the potatoes out of the oven and flip them gently. Nestle the chicken thighs in between the potatoes.

Bake for another 25-30 minutes or until the chicken is cooked through (165F internal temperature) and potatoes are very crispy. Set aside.

While the chicken and potatoes are in the oven, bring a large pot of salted water to a boil and set aside a bowl of ice water nearby (3 cups water with 1 cup ice). Once the water is boiling, add the green beans to the boiling water and blanch for 4 minutes. After 4 minutes, remove the beans from the boiling water and immediately place them into the ice water to cool, about 30 seconds to 1 minute. Drain the beans and set aside on a towel and pat to dry.

Let the chicken and potatoes rest for a few minutes on the sheet pan while you prepare the beans. Add the cooked beans to a large bowl and gently toss with the fresh chopped mint, goat cheese, kosher salt, ground pepper and olive oil.