Baked Chicken Thighs with Sweet Potato and Green Beans

Ingredients

• Chicken thighs, skin on 12 oz
• Sweet potatoes 2 medium
• Green beans 3 cups
• Olive oil 2 tbsp
• Salt to taste
• Black pepper to taste
• Garlic powder 1 tsp
• Paprika 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 crisp the chicken skin and roast the sweet potatoes nicely.
   Tip: Make sure the oven is fully preheated before putting the chicken in for best results.
2. Prepare the sweet potatoes. Wash and peel the sweet potatoes. Cut them into roughly 1-inch cubes to ensure even cooking. Place the cubes in a mixing bowl and toss with 1 tablespoon of olive oil, a pinch of salt, and pepper.
   Tip: Try to cut the pieces uniform in size so they cook evenly.
3. Season the chicken thighs. Pat the chicken thighs dry with paper towels to help the skin crisp up. Rub both sides with 1 tablespoon olive oil, then season with salt, pepper, garlic powder, and paprika if using. Make sure to season under the skin if possible for extra flavor.
   Tip: Dry skin is key to crispy chicken; don’t skip patting dry.
4. Arrange chicken and sweet potatoes on baking sheet. Place the seasoned chicken thighs skin side up on a rimmed baking sheet or roasting pan. Spread the sweet potato cubes around the chicken in a single layer to roast alongside.
   Tip: Use a baking sheet with edges to prevent juices and oil from spilling.
5. Bake chicken and sweet potatoes. Put the baking sheet in the preheated oven. Bake for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy. The sweet potatoes should be tender when pierced with a fork.
   Tip: Check the chicken after 30 minutes; if the skin is browning too fast, you can cover loosely with foil.
6. Steam the green beans. While the chicken and sweet potatoes are baking, trim the ends of the green beans. Steam them in a steamer basket over boiling water for about 5-7 minutes until tender but still crisp. Alternatively, you can boil them in salted water for 4-5 minutes.
   Tip: Avoid overcooking the green beans to keep their bright color and crunch.
7. Serve the meal. Once everything is cooked, plate the chicken thighs with a side of roasted sweet potatoes and steamed green beans. You can drizzle a little olive oil or add a sprinkle of fresh herbs if desired.
   Tip: Let the chicken rest for 5 minutes before serving to keep it juicy.

Pro tips

• Use a meat thermometer to check chicken doneness for safety and perfect texture.
• Cut sweet potatoes into similar sizes to ensure even roasting.