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Preheat the oven to 230 °C (450 °F). Place rack in centre of oven. Line a baking sheet with parchment paper (or use a reusable baking mat).
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Cut potatoes into 8 wedges and arrange on baking sheet.
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Drizzle with oil and toss with your hands to coat. Season generously with pepper and add a pinch of salt.
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Bake in the oven for 20 minutes.
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Meanwhile, combine spices and brown sugar in a large bowl.
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Add chicken to the bowl and toss to coat.
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Remove baking sheet from oven and turn potatoes. Place chicken thighs on baking sheet and continue cooking for 20 minutes or until chicken is golden brown.
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Spread frozen beans on baking sheet and continue cooking for 5–7 minutes or until tender. Serve.
Keeps for 4 days in the refrigerator or 3 months in the freezer.
Note
Less expensive than fresh, frozen green beans will never let you down. They’re always ready and waiting to go in the freezer. They’ll help you out of a pinch and they’re easy on the wallet, too!
From the book Petit prix by Geneviève O’Gleman in collaboration with Les Éditions de l’Homme
Photo credit: Maude Chauvin