1. Use paper towels to pat dry chicken thighs and place in a large resealable bag. In a small bowl, whisk ginger, fish sauce, honey, and lime zest and juice to combine, then pour over chicken in bag. Seal bag and use hands to turn to coat. Marinate in refrigerator for at least 30 minutes or up to 1 hour.
2. Preheat oven to 425 degrees F, positioning racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
3. Slice onion (peeled) in half lengthwise, then slice into 1/4-inch-thick wedges. Place on one baking sheet. Add green beans, scallions, oil, and salt and toss to combine. Spread out in a single layer and set aside.
4. Spread chicken in a single layer on second baking sheet. Roast chicken on upper level and vegetables on lower level. Roast chicken until skin is browned and the internal temperature is between 160 degrees F and 165 degrees F on an instant-read thermometer, about 30 to 35 minutes. Roast vegetables, tossing halfway through cooking, until golden brown in parts and tender, about 30 minutes.
5. While chicken and vegetables roast, prepare rice. Bring water to a boil in a medium saucepan over high heat. Rinse rice in a strainer under cool water; when water in pot comes to a boil, stir in rice. Cover pot and lower heat to maintain a simmer. Cook until water is absorbed and rice is cooked through, about 15 to 20 minutes. When rice is done, fluff with a fork. Let cool for a few minutes, then toss with basil and mint. Transfer to a serving bowl.
6. When chicken and vegetables are ready, arrange on a serving platter, or divide among 4 plates. Serve immediately, garnished with basil leaves if desired.
Source: Hannaford fresh Magazine, September - October 2014