Preheat the oven to 400°F (200°C).
In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, and dried thyme.
Pat the chicken thighs dry with paper towels. Rub the olive oil evenly over the chicken thighs, then sprinkle the spice mixture over both sides of each thigh.
Heat a large oven-safe skillet over medium-high heat. Add the chicken thighs skin-side down and sear for 5 minutes until the skin is golden brown. Flip and cook for another 3 minutes. Remove the chicken and set aside.
In the same skillet, add the sliced onion, minced garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
Pour in the chicken broth and stir to combine, scraping any browned bits from the bottom of the skillet.
Return the chicken thighs to the skillet, skin-side up, nestling them among the vegetables. Add the green beans around the chicken.
Transfer the skillet to the preheated oven and bake uncovered for 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
Remove the skillet from the oven and let cool to room temperature.
Divide the chicken thighs and vegetables into four freezer-safe meal containers. Spoon some of the cooking liquid over each portion.
Seal the containers tightly and label with the date. Freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm in the microwave or oven until heated through.
Garnish with chopped fresh parsley before serving.