Combine olive oil, garlic and mustard together along with sprigs of thyme
¼ cup olive oil, 1 tablespoon stone ground mustard, 2 cloves garlic, 2 sprigs fresh thyme
Pat chicken dry and place on a lightly oiled (with one tablespoon of olive oil) rimmed baking sheet
6 chicken thighs, 1 tablespoon olive oil
Sprinkle with salt, pepper and paprika
1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon paprika
Place potatoes in a large bowl and drizzle 2 tablespoons of olive oil mixture over potatoes. Toss until potatoes are covered with oil.
1½ pounds potatoes
Place potatoes on baking sheet and sprinkle with salt and pepper
Drizzle a ½ teaspoon of oil mixture over the top of each chicken thigh
Bake uncovered in a preheated 415 degree oven for 30 minutes
Remove from oven and rotate potatoes. Make space on pan for green beans.
Coat beans with remaining oil and add to baking sheet along with the chicken and potatoes. Sprinkle green beans with salt and pepper.
1 pound green beans
Return to oven for 15-20 minutes until beans are cooked and chicken reads 165 degrees
Remove from oven and allow chicken to rest for 5 minutes before serving