Roast Chicken with Sweet Potato and Green Beans

Ingredients

• Chicken thigh (bone-in, skin-on) 6 oz
• Sweet potato 1.5 cups
• Green beans 1 cup
• Olive oil 1 tbsp
• Garlic 1 clove
• Salt to taste
• Black pepper to taste
• Optional: fresh herbs (thyme or rosemary) 1 tsp

Method

1. Preheat the oven. Set your oven to 400°F (200°C) to preheat while you prepare the ingredients.
   Tip: Preheating ensures the chicken cooks evenly and the skin crisps nicely.
2. Prepare the sweet potatoes. Peel the sweet potato and cut it into roughly 1-inch cubes. Place them in a bowl and toss with half the olive oil, a pinch of salt, and pepper.
   Tip: Cutting the sweet potatoes evenly helps them cook uniformly.
3. Prepare the green beans. Trim the ends off the green beans and rinse them under cold water. Set aside for now.
   Tip: Trimming green beans removes the tough ends for a better texture.
4. Prepare the chicken thigh. Pat the chicken thigh dry with paper towels. Rub it with the remaining olive oil, minced garlic, salt, pepper, and optional herbs.
   Tip: Drying the skin helps it become crispy when roasting.
5. Arrange everything on a baking tray. Place the chicken thigh in the center of a baking tray. Arrange the sweet potato cubes around the chicken. Drizzle a little more olive oil over the sweet potatoes if desired.
   Tip: Make sure the chicken skin is facing up to get it crispy.
6. Roast the chicken and sweet potatoes. Put the tray in the preheated oven and roast for 25 minutes.
   Tip: Avoid opening the oven door frequently to keep the temperature stable.
7. Add green beans. After 25 minutes, remove the tray from the oven. Add the green beans around the chicken and sweet potatoes, tossing them lightly with a pinch of salt and pepper. Return the tray to the oven.
   Tip: Adding green beans later prevents them from overcooking and becoming mushy.
8. Finish roasting. Roast for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sweet potatoes are tender.
   Tip: Use a meat thermometer to check doneness for safety and best texture.
9. Rest and serve. Remove the tray from the oven and let the chicken rest for 5 minutes before serving. This helps the juices redistribute for moist meat.
   Tip: Resting is key to juicy chicken.

Pro tips

• Use a meat thermometer to ensure chicken is fully cooked but not overdone.
• Cut vegetables into similar sizes for even cooking.
• Pat chicken dry before seasoning for crispy skin.