Ingredients:

  • 1.5 lbs boneless skinless chicken thighs, cut into 2-inch pieces
  • 2 large sweet potatoes, peeled and cubed into 1-inch pieces
  • 3 cups broccoli florets
  • 3 tbsp extra virgin olive oil
  • 1 medium red onion, cut into thick wedges
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. Chop sweet potatoes into strict 1-inch cubes and cut chicken thighs into 2-inch chunks.
  3. In one bowl, toss the chicken with 1 tbsp of olive oil and half of the seasoning blend (paprika, garlic powder, oregano, salt, pepper, and cayenne).
  4. In a second bowl, toss the cubed sweet potatoes and red onion wedges with 2 tbsp of olive oil and the remaining seasoning blend.
  5. Spread the sweet potatoes and onions on the sheet pan first, then nestle the chicken pieces among the vegetables.
  6. Roast in the oven for 15 minutes.
  7. Remove the pan from the oven, add the broccoli florets, and spread them across the top of the other ingredients.
  8. Return the pan to the oven and roast for an additional 15 minutes or until chicken reaches an internal temperature of 165°F.