Step 1

Pre-heat oven to 425 degrees. Line a sheet pan with parchment paper.

Step 2

Add the sweet potatoes, green beans, red onion, bacon, and fresh thyme to the sheet pan. Drizzle with avocado oil and toss to coat (because of the bacon, you just need a little oil).

Step 3

With a paper towel, soak up as much liquid as you can from the chicken thighs. Spread out veggies to make a space for each chicken thigh. Place on pan. Brush with a little oil.

Step 4

Dash all sheet pan contents with sea salt and pepper and a little extra thyme or twigs of thyme if you wish.

Step 5

Bake for 30 minutes or until chicken is cooked through. Toss veggies a couple of times during baking time.

Step 6

Remove from oven, drizzle with ranch and serve.