Prepare orange chile oil, if not using from a previous recipe.

Preheat oven to 425. Line two baking sheets with parchment paper or aluminum foil for easy clean up. Since the chicken can release a lot of fat, I usually use aluminum foil for it.

Place chicken thighs on baking sheet and drizzle with orange chile oil. Toss to coat and spread out, skin side up. Sprinkle with salt and pepper. Roast at 425 for 30-40 (depending on the size of your thighs) minutes or until crisp and cooked through.

While chicken is roasting, toss beats with orange chile oil and spread on half of baking sheet and season with salt and pepper. Place in the oven when there is 25 minutes left on your chicken timer.

Place green beans in a bowl and toss with orange chile oil and season with salt and pepper. When there is 15 minutes left on the timer, remove the beets (check the beets - if they are finished cooking, you can place them in a bowl) from the oven and place the green beans on the other half of the baking sheet. Return to the oven and continue roasting for 15 minutes.

When the timer beeps, remove the baking sheets from the oven and serve.