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Start by preheating your oven to 375°F (190°C). This ensures that your casserole will cook evenly and get that perfect golden-brown finish.
Drizzle olive oil into a large oven-safe baking dish and spread it evenly to coat the bottom. This step helps to prevent sticking and adds a bit of extra flavor to the dish.
Season your chicken thighs with paprika, thyme, salt, and pepper on both sides. Make sure each thigh is well-coated with the seasoning for the best flavor.
Place the chicken thighs in the prepared baking dish, skin-side up. Surround the chicken with cubed sweet potatoes, black beans and chopped onions. Sprinkle minced garlic on top of everything to infuse more flavor during baking.
Pour chicken broth around the ingredients in the dish. This keeps the sweet potatoes moist and enhances the flavor of the chicken as it cooks.
Cover the dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil and bake for another 15 minutes or until the chicken is golden and the sweet potatoes are fork-tender.
Once done, remove the casserole from the oven and garnish with freshly chopped parsley. Your Chicken and Sweet Potato Casserole is now ready to serve!