A comforting sheet pan dinner featuring roasted chicken thighs, sweet potatoes, green beans, and a finishing drizzle of ranch dressing.

2 medium sweet potatoes, peeled and cut into small cubes

12 ounces fresh green beans, trimmed

1 small red onion, sliced

2 tablespoons fresh thyme or 1 teaspoon dried thyme

2 teaspoons avocado oil, divided

1 1/2 pounds boneless skinless chicken thighs

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 to 1/2 cup ranch dressing

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1. Preheat oven to 425°F and coat a large sheet pan with nonstick spray.

2. Place sweet potatoes, green beans, and onion on the pan. Sprinkle with thyme and drizzle with 1 teaspoon avocado oil, then toss.

3. Pat chicken thighs dry and arrange them on the sheet pan among the vegetables.

4. Brush chicken with remaining avocado oil and season with salt and black pepper.

5. Roast for 20 to 25 minutes until chicken reaches 165°F and vegetables are tender.

6. Remove from oven and drizzle ranch dressing over chicken and vegetables before serving.

Cut vegetables into similar sizes for even roasting.

Use parchment paper or foil for easier cleanup.

Add crispy bacon pieces on top if you want stronger bacon flavor.