Crispy Herb-Infused Baked Chicken with Sweet Potato and Apple Hash

Preheat your oven to 400°F (200°C) to prepare for baking the chicken. In a small bowl, mix together 2 tablespoons of olive oil, 1 tablespoon of Dijon mustard, 1 teaspoon of smoked paprika, 1 teaspoon of dried thyme, and 1/2 teaspoon of salt to create a flavorful marinade.

Pat the chicken thighs dry with paper towels and place them in a large bowl. Pour the marinade over the chicken and toss to coat evenly, ensuring each piece is well-covered.

Let the chicken marinate for at least 15 minutes to absorb the flavors. While the chicken is marinating, peel and dice 2 medium sweet potatoes and 1 large apple into small cubes.

In a large skillet, heat 1 tablespoon of olive oil over medium heat and add the sweet potatoes. Sauté for about 5 minutes until they start to soften.

Add the diced apple, 1/2 teaspoon of cinnamon, and a pinch of salt to the skillet, stirring to combine.

Cook for an additional 5 minutes until the apples are tender and the sweet potatoes are cooked through.

Transfer the sweet potato and apple mixture to a greased baking dish, spreading it out evenly. Place the marinated chicken thighs on top of the sweet potato and apple hash in the baking dish.

Bake in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is golden brown.

Once cooked, remove the dish from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley for a pop of color and serve hot, enjoying the comforting flavors of this unique dish.