Baked Chicken Thighs with Roasted Potatoes and Steamed Green Beans

Ingredients

• skinless chicken thighs 6 oz
• roasted potatoes 1 cup
• green beans 1 cup
• olive oil 1 tbsp
• salt to taste
• black pepper to taste
• optional herbs 1 tsp

Method

1. Preheat the oven. Set your oven to 425°F (220°C) to preheat while you prepare the ingredients. This high temperature helps achieve crispy roasted potatoes and juicy chicken.
   Tip: Make sure the oven is fully preheated before placing food inside for best results.
2. Prepare the potatoes. Wash and peel the potatoes if you prefer, then cut them into bite-sized cubes (about 1-inch pieces). Place them in a bowl, drizzle with half the olive oil (about 1/2 tbsp), sprinkle with salt, pepper, and optional herbs, then toss to coat evenly.
   Tip: Cut potatoes uniformly so they cook evenly.
3. Roast the potatoes. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or a lightly greased tray. Place in the preheated oven and roast for 25-30 minutes, turning once halfway through to ensure even browning.
   Tip: Use a spatula to flip the potatoes halfway to get crispy edges all around.
4. Prepare the chicken thighs. While the potatoes roast, pat the chicken thighs dry with paper towels. Rub the remaining olive oil (about 1/2 tbsp) evenly over the chicken. Season both sides with salt and pepper.
   Tip: Drying the chicken helps the oil and seasoning stick better and promotes browning.
5. Bake the chicken thighs. Place the chicken thighs on a separate baking dish or tray. Once the potatoes have been roasting for about 10 minutes, put the chicken in the oven. Bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C) and juices run clear.
   Tip: Use a meat thermometer to ensure the chicken is fully cooked but still juicy.
6. Steam the green beans. While the chicken and potatoes cook, rinse and trim the green beans by snapping off the ends. Fill a pot with about 1 inch of water and bring to a boil. Place the green beans in a steamer basket over the boiling water, cover, and steam for 5-7 minutes until tender but still crisp.
   Tip: Avoid overcooking green beans to keep their bright color and crunch.
7. Serve the meal. Arrange the baked chicken thighs, roasted potatoes, and steamed green beans on a plate. Optionally, drizzle a little extra olive oil or sprinkle fresh herbs over the green beans for extra flavor.
   Tip: Let the chicken rest for a few minutes after baking to keep it juicy.

Pro tips

• Use a meat thermometer to check chicken doneness for safety and juiciness.
• Cut potatoes into similar sizes to ensure even roasting and avoid undercooked pieces.