Baked Chicken Thighs with Roasted Sweet Potato and Green Beans

Ingredients

• chicken thighs, skinless 5 oz
• sweet potato 1/2 medium
• green beans 1 cup
• olive oil 1 tbsp
• salt to taste
• black pepper to taste

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the ingredients. This ensures the oven is hot enough for roasting the sweet potatoes and baking the chicken.
   Tip: Preheating the oven fully helps the sweet potatoes roast evenly and the chicken cook through properly.
2. Prepare the sweet potatoes. Peel the sweet potato and cut it into roughly 1-inch cubes. Place the cubes in a bowl and toss with half of the olive oil (½ tbsp), a pinch of salt, and pepper. Spread them evenly on a baking sheet lined with parchment paper.
   Tip: Cutting the sweet potato into similar-sized pieces helps them cook evenly.
3. Season the chicken thighs. Pat the skinless chicken thighs dry with paper towels. Rub them with the remaining olive oil (½ tbsp), then season both sides with salt and black pepper.
   Tip: Drying the chicken helps the oil and seasoning stick better and promotes better texture.
4. Start roasting the sweet potatoes. Place the baking sheet with sweet potatoes in the preheated oven. Roast for 20 minutes before adding the chicken thighs. This gives the sweet potatoes a head start since they take longer to cook.
   Tip: Stir the sweet potatoes halfway through roasting for even browning.
5. Add chicken thighs to the oven. After the sweet potatoes have roasted for 20 minutes, place the seasoned chicken thighs on a separate baking tray or on the same tray if there is space. Put them in the oven and bake both chicken and sweet potatoes together for another 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
   Tip: Use a meat thermometer to check doneness for safe and juicy chicken.
6. Steam the green beans. While the chicken and sweet potatoes finish cooking, rinse the green beans and trim the ends. Place them in a steamer basket over boiling water, cover, and steam for about 5-7 minutes until tender but still crisp.
   Tip: Avoid overcooking green beans to keep their bright color and crunch.
7. Plate and serve. Once everything is cooked, arrange the baked chicken thighs, roasted sweet potatoes, and steamed green beans on a plate. Optionally, season the green beans lightly with salt and a drizzle of olive oil or lemon juice for extra flavor.
   Tip: Let the chicken rest for a few minutes before serving to keep it juicy.

Pro tips

• Use a meat thermometer to ensure chicken is safely cooked without drying out.
• Cut sweet potatoes into uniform pieces for even roasting.