Place the chicken thigh on a cutting board. Peel away and discard the skin. Use a sharpened knife to trim off any excess fat and make a few cuts into the flesh so the marinade can absorb better.

Slice off two ends and peel away the skin of the sweet potatoes. Halve them lengthwise. Place those halves cut-side down on a chopping board then cut them lengthwise into 1-inch thick slices. Cut those slices into 1-inch thick fingers.

Finely mince the peeled garlic.

Finely chop the fresh parsley.

Season the sweet potatoes: In a large bowl, add 24 oz sweet potatoes, 1 tbsp olive oil, 1/2 tsp paprika, and 1/2 tsp garlic powder. Mix well.

Bake the sweet potatoes: Arrange the well-seasoned sweet potatoes in a single layer on a baking tray lined with parchment paper. Place the baking tray in the middle rack of a preheated oven and bake it at 450°F for 20 minutes.

Make the marinade: In another large bowl, add 1 tbsp reduced-sodium soy sauce, 2 tbsp olive oil, 1/2 tbsp lemon juice, 1/2 tsp lemon zest, 1 tsp brown sugar, 1/2 tsp paprika, 1/2 tsp oregano, 1 tbsp minced garlic, 1/4 tsp salt, and 1/2 tsp ground black pepper. Whisk well to combine.

Marinate the chicken thighs: Add 22 oz skinless, bone-in chicken thighs to the bowl of pre-mixed sauce and mix well to coat.

Bake the marinated chicken thighs: Remove the sweet potatoes from the oven, then place the marinated chicken thighs on the baking tray. Bake them at 400°F for 30 minutes.

Garnish and serve: Take the baking tray out of the oven and scatter 2 tbsp parsley onto the baked chicken thighs. Serve the dish with baked sweet potatoes and green peas on the side.