Bring the chicken to near room temperature: remove the thighs from the refrigerator and let them sit for 15 minutes while you prep the vegetables. This short rest takes the chill off the meat so it cooks more evenly and reduces cooking time.

Preheat your oven to 220°C/425°F (conventional). A high initial oven temperature encourages quick caramelization of the sweet potato edges and helps the chicken skin crisp without drying the meat.

Pat the chicken skin and thighs very dry with paper towels. Moisture on the skin steams during cooking and prevents crisping; drying is the single most important step for a golden, crunchy skin.

Season the chicken: sprinkle 1/2 tsp kosher salt and 1/4 tsp black pepper evenly over both sides. Gently loosen the skin with your fingers and rub about half the minced garlic (1–2 cloves) and half the chopped herbs (1/2 tbsp thyme + 1/2 tbsp rosemary) directly onto the meat under the skin. Rubbing under the skin flavors the meat directly and protects the herbs from burning on the surface.

Toss the sweet potato wedges in a bowl with 1 tbsp olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper, and the remaining chopped thyme and rosemary. Coating the wedges in oil helps them brown and caramelize in the oven; the herbs will infuse them as they roast.

Heat a large, oven-safe skillet (cast iron preferred) over medium-high heat and add the remaining 1 tbsp olive oil. When the oil shimmers, add the chicken thighs skin-side down and sear for 4–5 minutes without moving them. Searing the skin first renders fat and creates a deep-brown Maillard crust that adds flavor and textural contrast.

Flip the thighs briefly (about 1 minute) to brown the undersides. Remove the chicken to a plate. You do not need to fully cook the thighs in the pan — searing is purely for color and flavor; they will finish in the oven.

Arrange the sweet potato wedges in a single layer around the edges of the skillet (or on a rimmed baking sheet if your skillet is too small). Nestle the seared chicken thighs skin-side up in the center among the wedges. Spacing lets hot air circulate and avoids steaming the potatoes.

Roast on the middle rack for 30–35 minutes, until the sweet potatoes are tender and caramelized at the edges and the chicken reaches an internal temperature of 74°C/165°F at the thickest part (not touching bone). Using a thermometer ensures safety and prevents overcooking.

While the chicken roasts, prepare the green beans: if you prefer oven-roasted beans, toss them with a drizzle of olive oil, a pinch of salt and pepper and spread them on a small sheet to roast for the final 10–12 minutes of the chicken's cook time — this yields slightly charred, smoky beans. For brighter, crisper beans, blanch them: bring a pot of salted water to a boil, cook beans for 2 minutes, then shock in ice water to stop cooking and set color; finish by sautéing with 1 minced garlic clove in 1 tbsp olive oil over medium-high heat for 2–3 minutes to pick up flavor without overcooking.

When the chicken and potatoes are done, transfer the thighs to a cutting board and tent loosely with foil for 5–7 minutes. Resting lets juices redistribute so the meat stays moist when you cut into it. If you roasted green beans separately, toss them in the pan juices briefly or drizzle with a squeeze of lemon to brighten flavors.

Serve: divide the sweet potato wedges and green beans between two plates, place a chicken thigh atop each bed of potatoes, and spoon any pan juices over the plate. Finish with a quick grind of black pepper and lemon wedges if using. The contrast of crisp skin, juicy thigh meat and sweet, caramelized wedges makes for a balanced, restaurant-style plate.