Pan-Seared Chicken Thighs with Roasted Sweet Potatoes and Green Beans

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Juicy pan-seared chicken thighs paired with roasted sweet potatoes and crisp green beans make a hearty Whole30-compliant dinner. This american-inspired whole30 (whole30, gluten free) ready in about 55 minutes pairs trimmed fresh green beans, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (about 1.5 lbs) bone-in, skin-on chicken thighs
• 2 medium (about 1 lb), peeled and cut into 1-inch cubes sweet potatoes
• 12 oz, trimmed fresh green beans
• 4 tbsp olive oil
• 3 cloves, minced garlic cloves
• 1 tsp paprika
• 1.5 tsp, divided sea salt
• 1 tsp, divided black pepper
• 1 tbsp fresh thyme leaves
• 1 tbsp lemon juice

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium peeled and cubed sweet potatoes with 2 tbsp olive oil, 3/4 tsp sea salt, and 1/2 tsp black pepper on a baking sheet. Roast for 25 minutes, stirring halfway through, until tender and caramelized.
2. Step 2: While sweet potatoes roast, season 4 bone-in, skin-on chicken thighs with 3/4 tsp sea salt, 1/2 tsp black pepper, and 1 tsp paprika. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
3. Step 3: Place chicken thighs skin-side down in the skillet and sear without moving for 5-6 minutes until skin is deep golden and crispy, then flip and cook for 4-5 minutes more. Reduce heat to medium, add 3 minced garlic cloves and 1 tbsp fresh thyme leaves around chicken, cooking for 2 minutes until fragrant.
4. Step 4: Transfer chicken to the oven on a baking sheet and roast alongside sweet potatoes for 10 minutes, or until internal temperature reaches 165°F.
5. Step 5: Meanwhile, blanch 12 oz trimmed fresh green beans in boiling salted water for 3 minutes until just tender-crisp. Drain and shock in ice water to preserve color.
6. Step 6: Heat remaining 1 tbsp olive oil in a skillet over medium heat, add blanched green beans, and sauté for 3 minutes with 1/4 tsp sea salt and 1/4 tsp black pepper until edges begin to brown.
7. Step 7: Plate chicken thighs with roasted sweet potatoes and sautéed green beans. Drizzle 1 tbsp fresh lemon juice over the chicken and vegetables before serving.