Preheat oven to 450 degrees. In an ovenproof skillet, rub chicken with oil and season with salt and pepper. Surround with garlic. Tie legs with twine.
Roast, basting after 30 minutes, until a thermometer inserted into the thigh reaches 165 degrees, about 1 hour.
Let chicken stand on a cutting board 15 minutes; reserve garlic and pan juices (skim fat).
Cook beans in boiling salted water until bright green, 2 minutes. Plunge into an ice bath; peel skins.
Warm wine in skillet, scraping up brown bits. Add beans, thyme, and garlic; heat through. Stir in pan juices.