In a bowl add 3 tablespoons of olive oil, fresh thyme (just pull off the leaves to equal 1 full tablespoon), oregano, garlic, paprika, and about 1/2 teaspoon salt + 1/4 teaspoon pepper. Whisk until completely combined and then add in all the squash. Stir until the squash is well coated in the oil and seasoning mix.

Spread the squash pieces out in an even layer on a sheet pan and let cook, approx 350 for 20 minutes without stirring, so that they brown a bit on one side for about 4-5 minutes. Add in the green beans, a few extra springs of thyme, and then stir and spread the pieces out again.

Let the veggies cook for 7-15 minutes depending on the desired tenderness and size of squash. The squash should be fork tender and beans should be crisp tender.

To start, we're going to brine the chicken, which helps to make sure it's nice and juicy. To make the brine mix 1 tbsp of salt with two cups of water in a bowl big enough to hold the chicken and the water. Drop the chicken in, making sure it's completely submerged, for at least 30 minutes.

While the chicken is brining prepare the herb mixture by finely mincing the rosemary, thyme, and garlic. Make sure to use fresh rosemary and thyme for this recipe; using fresh herbs makes a big difference in how the dish tastes. Mix the herbs and garlic together with the salt, pepper, and olive oil to form a paste.

When the chicken has finished brining, take it out of the water, and pat dry with a paper towel. Spread the herb mixture over the whole chicken, making sure to get some under the skin.

Roast the chicken in a baking dish at 400℉ for 32 to 36 minutes. The chicken is done when it is firm to the touch and cooked to 165℉. When you take it out of the oven cover it with foil and let it rest for 10 to 15 minutes before serving.