By Robyn Burton
Preheat your oven to 220°C (425°F).
Peel the sweet potatoes and cut them into 1-inch cubes. Trim the ends of the green beans.
In a large bowl, combine the sweet potatoes, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss the sweet potatoes until they're well coated.
Place the sweet potatoes on a baking sheet lined with parchment paper or foil. Make sure they're in a single layer to ensure even roasting.
In the same bowl, toss the green beans with 1 tablespoon of olive oil and a pinch of salt and pepper. Set aside.
In a small bowl, mix the remaining 1 tablespoon of olive oil with minced garlic, leaves from the rosemary sprigs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub the garlic-rosemary mixture under the skin of each chicken thigh and over the top, making sure the seasoning is evenly spread.
Place the chicken thighs skin-side up on a separate baking sheet lined with parchment or foil. Bake in the preheated oven for about 30-35 minutes or until the internal temperature reaches 75°C (165°F) and skin is crispy.
After the chicken has been in the oven for 10 minutes, place the sheet with sweet potatoes in the oven. After 15 minutes of baking, add the green beans to the sweet potatoes and continue roasting for another 10 minutes.
Check that the sweet potatoes are tender and the green beans are slightly crisp-tender. Adjust baking time if needed.
Remove both baking sheets from the oven. Let the chicken rest for a few minutes before serving.
Place the chicken thighs on plates with a portion of roasted sweet potatoes and green beans. Serve warm.
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By Robyn Burton
This Dinner Main Course Oven-Baked recipe is ready in 45 minutes and features Bone-in skin-on chicken thighs, Sweet potatoes, Green beans and other delicious ingredients. Contains 520 calories total.
Preheat your oven to 220°C (425°F).
Peel the sweet potatoes and cut them into 1-inch cubes. Trim the ends of the green beans.
In a large bowl, combine the sweet potatoes, 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Toss the sweet potatoes until they're well coated.
Place the sweet potatoes on a baking sheet lined with parchment paper or foil. Make sure they're in a single layer to ensure even roasting.
In the same bowl, toss the green beans with 1 tablespoon of olive oil and a pinch of salt and pepper. Set aside.
In a small bowl, mix the remaining 1 tablespoon of olive oil with minced garlic, leaves from the rosemary sprigs, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.
Rub the garlic-rosemary mixture under the skin of each chicken thigh and over the top, making sure the seasoning is evenly spread.
Place the chicken thighs skin-side up on a separate baking sheet lined with parchment or foil. Bake in the preheated oven for about 30-35 minutes or until the internal temperature reaches 75°C (165°F) and skin is crispy.
After the chicken has been in the oven for 10 minutes, place the sheet with sweet potatoes in the oven. After 15 minutes of baking, add the green beans to the sweet potatoes and continue roasting for another 10 minutes.
Check that the sweet potatoes are tender and the green beans are slightly crisp-tender. Adjust baking time if needed.
Remove both baking sheets from the oven. Let the chicken rest for a few minutes before serving.
Place the chicken thighs on plates with a portion of roasted sweet potatoes and green beans. Serve warm.
Calories per Serving: 520
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