Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin.
Drizzle a tablespoon of olive oil over the chicken and season generously with salt, pepper, and thyme, rubbing the spices into the skin.
Place the chicken thighs on a large sheet pan, skin side up, leaving space between pieces.
Slice the sweet potatoes into evenly sized chunks and toss with the remaining tablespoon of olive oil, half the minced garlic, salt, and pepper.
Spread the sweet potatoes around the chicken on the sheet pan, distributing them evenly for even roasting.
Scatter the remaining minced garlic over both the chicken and sweet potatoes for fragrant roasting.
Place the sheet pan in the oven and roast for about 35-40 minutes, or until the chicken skin is golden and crispy and the sweet potatoes are caramelized and tender.
Halfway through roasting, baste the chicken with pan juices for extra flavor and crispiness.
Once done, transfer the sheet pan out of the oven and let rest for a few minutes to allow juices to settle.
Serve the crispy chicken thighs alongside caramelized sweet potatoes, garnished with fresh herbs if desired.
