Combine coco-aminos, orange zest, orange juice, fresh ginger, minced garlic. Place in saucepan over medium heat and simmer until it becomes syrupy. (As a check, dip spoon in glaze and if it adheres to the back of the spoon it's done).
Preheat oven to 425 degrees.
Trim, wash, and pat dry fresh green beans with paper towels. Set aside.
Wash and pat dry chicken thighs with paper towels. Arrange chicken on one side of half baking sheet. Drizzle each chicken thigh with grape-seed oil and season with salt, pepper, garlic powder, onion powder and pepper. Place in oven to bake.
After 25 minutes, remove the chicken from the oven and add green beans on the other side of the baking sheet. Drizzle with grape-seed oil and season with kosher salt. Place back into oven and lower temperature to 400 degrees. 10 minutes before taking out of the oven, baste chicken and green beans liberally with orange glaze.
Bake until internal temperature of chicken reaches between 165 to 170 degrees. Use a meat thermometer to check internal temperature of chicken.
**Please note: Nutritional values serve as a guide only as values may vary.
If you prefer more orange glaze, make a double batch.
If orange glaze thicken before basting, heat it up and it will begin to loosen.
Start your oven at a high temperature and bake for 25 minutes then reduce oven to 400 degrees
Use the glaze to baste the chicken thighs and green beans
Use a meat thermometer to check the internal temperature of the chicken (it's done when internal temp reaches 165 to 170 degrees)
Any orange citrus will work
Keep the seasonings pretty basic, so you'll appreciate the flavor of the orange glaze
Spoon pan juices over chicken and green beans before serving to extra flavor and deliciousness