Preheat oven to 400 degrees F/200 degrees C. Season the chicken thighs with salt and pepper on both sides. Heat a large ovenproof skillet over medium heat and add butter. Add the seasoned chicken, skin side down, and sear on both sides until it's golden brown, about 3-5 minutes per side. Remove the chicken thighs and set them aside. The chef suggests placing the chicken in another dish in the oven temporarily to allow it to continue to cook. Drain off the excess fat in the skillet, leaving about 1 TBSP in the pan, and return the skillet to medium heat. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the dried thyme, honey, and lemon zest and juice (if using). Bring the sauce to a simmer and stir to combine. Reduce the heat to low. Return the chicken to the pan and coat each piece with the sauce. Move the chicken to one side of the pan and add the green beans and cherry tomatoes to the open space in the pan. Transfer the skillet to the oven and and bake it until the chicken is cooked through, about 20-25 minutes. Allow the chicken to rest for a few minutes before serving. If you want the sauce to be thicker, after the chicken is finished in the oven you can remove the veggies from the pan and reduce the sauce to thicken it. Also, you can substitute other veggies for the green beans. Sliced carrots work nicely! Didn't add the tomatoes or lemon with the carrots.