Step 1: Preheat oven to 425°F (220°C). Pat chicken thighs very dry with paper towels. Season generously on both sides with salt, pepper, garlic powder, and smoked paprika (if using).
Step 2: Place chicken thighs, skin-side up, on a cutting board. Cover with parchment paper. Using the bottom of a heavy pan or a meat mallet, firmly press down on each thigh until flattened to about 1/2-inch thickness. This is how we get the "smashed" in Smashed Crispy Chicken Thighs with Herby Parmesan Beans.
Step 3: Drizzle 1 tablespoon of olive oil on a large baking sheet. Place the smashed chicken thighs skin-side down on the baking sheet. Roast for 20 minutes.
Step 4: While chicken roasts, prepare the beans. In a medium saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Step 5: Add the rinsed cannellini beans, chicken broth (or water), chopped parsley, thyme, and rosemary to the saucepan. Bring to a gentle simmer and cook for 5-7 minutes, until the liquid has slightly reduced and the beans are heated through. Stir in the Parmesan cheese until melted and creamy.
Step 6: After 20 minutes, flip the chicken thighs over so they are skin-side up. Return to the oven and roast for another 15-20 minutes, or until the skin is deeply golden brown and crispy, and the internal temperature reaches 165°F (74°C). The Smashed Crispy Chicken Thighs with Herby Parmesan Beans should be beautifully browned.
Step 7: Remove chicken from oven and let rest for 5 minutes. Serve the Smashed Crispy Chicken Thighs alongside the Herby Parmesan Beans, with lemon wedges for squeezing over top.