Baked Chicken Thighs with Sweet Potato and Steamed Green Beans

Ingredients

• Skinless chicken thighs 6 oz
• Sweet potato 1 medium
• Green beans 1 cup
• Olive oil 1 tablespoon
• Salt to taste
• Black pepper to taste

Method

1. Preheat oven and prepare chicken. Preheat your oven to 400°F (200°C). Pat the skinless chicken thighs dry with paper towels to help them brown better. Place them on a baking sheet lined with foil or parchment paper for easy cleanup.
   Tip: Drying the chicken helps achieve a nice texture and prevents steaming.
2. Season the chicken. Drizzle half the olive oil (about 1/2 tablespoon) over the chicken thighs. Sprinkle salt and black pepper evenly on both sides. Rub the seasoning gently into the meat to coat well.
   Tip: Use your hands to ensure the seasoning sticks well.
3. Bake the chicken thighs. Place the baking sheet with chicken in the preheated oven. Bake for 30-35 minutes until the internal temperature reaches 165°F (74°C) and the juices run clear. You can check doneness with a meat thermometer.
   Tip: If you don’t have a thermometer, cut into the thickest part to check for clear juices.
4. Prepare the sweet potato. While the chicken bakes, wash the sweet potato thoroughly. Pierce it several times with a fork to allow steam to escape. Rub the remaining olive oil (1/2 tablespoon) over the skin and sprinkle a pinch of salt.
   Tip: Piercing prevents the potato from bursting in the oven.
5. Bake the sweet potato. Place the sweet potato on a baking tray or directly on the oven rack. Bake alongside the chicken or separately for about 40-45 minutes until tender when pierced with a fork.
   Tip: Baking the sweet potato with the chicken saves time and energy.
6. Steam the green beans. About 10 minutes before the chicken and sweet potato are done, bring a pot with 1 inch of water to a boil. Place the green beans in a steamer basket over the boiling water. Cover and steam for 6-8 minutes until bright green and tender-crisp.
   Tip: Avoid overcooking to keep the beans crisp and vibrant.
7. Serve the meal. Remove the chicken, sweet potato, and green beans from heat. Slice the sweet potato open and fluff the inside with a fork. Plate the chicken thighs alongside the sweet potato and steamed green beans. Optionally, season the green beans with a little salt and pepper.
   Tip: Let the chicken rest for a few minutes after baking to retain juices.

Pro tips

• Use a meat thermometer to ensure perfectly cooked chicken every time.
• To save time, bake the sweet potato and chicken together in the oven.