In a large bowl, combine chicken, lemon juice, oil, paprika, 1 T. kosher salt, and 2 tsp. black pepper.
Add onions and green beans. Stir together until well coated.
Layer beans and onions on baking sheet. Arrange chicken on top and brush with melted butter. Top with lemon slices.
Roast in a 425 F oven, spooning pan juices over mixture, for about 40 to 45 minutes or until chicken is nicely browned and thermometer inserted in the center of chicken reads 165 F.
Remove from oven and allow to rest for about 3 to 5 minutes.
While chicken is roasting, prepare the croutons.
Heat a large saute pan over high medium to high heat with 2 tablespoons of olive oil until really hot.
Lower the heat to medium-low and saute the bread cubes, tossing frequently, until browned and crunchy, 8 to 10 minutes adding more olive oil as needed. Sprinkle with kosher salt and pepper to taste.
Toss prepared croutons with sheet pan chicken and vegetables. Serve immediately. Say Grace an enjoy!!