Preheat the oven to 425°F (220°C).
In a small bowl, combine kosher salt, black pepper, and paprika.
Pat the chicken thighs dry with paper towels. Rub the spice mixture evenly over both sides of each chicken thigh.
Heat olive oil in a large ovenproof skillet over medium-high heat.
Place the chicken thighs skin-side down in the skillet and cook for 5-7 minutes until the skin is golden brown and crispy.
Flip the chicken thighs and transfer the skillet to the preheated oven.
Roast the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
While the chicken cooks, place the potatoes and garlic cloves in a large pot and cover with cold water.
Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until potatoes are tender when pierced with a fork.
Drain the potatoes and garlic well and return them to the pot.
Add milk, butter, kosher salt, and black pepper to the potatoes and mash until smooth and creamy. Keep warm.
Bring a medium pot of water to a boil and add a pinch of salt.
Add the green beans and cook for 4-5 minutes until tender-crisp.
Drain the green beans and toss them with butter, kosher salt, and black pepper.
Serve the roasted chicken thighs alongside the garlic mashed potatoes and steamed green beans.