Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 large (600g) sweet potatoes, peeled and cubed into 1/2 inch pieces
  • 1 lb broccoli florets
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper or a silicone mat.
  2. Grab a medium bowl and toss the chicken pieces with 1.5 tbsp of olive oil and half of your seasoning blend (garlic powder, paprika, oregano, salt, pepper, and cayenne).
  3. In a separate bowl, mix the cubed sweet potatoes and broccoli florets with the other 1.5 tbsp of olive oil and the lemon juice.
  4. Add the remaining half of the seasoning blend to the vegetables. Toss until everything is glistening and coated.
  5. Spread the sweet potatoes and chicken across the pan. Make sure it's a single layer with space between the pieces.
  6. Roast in the oven for 20 minutes.
  7. Take the pan out briefly. Flip the potatoes and give the broccoli a quick stir.
  8. Return to the oven for 10 more minutes until the chicken reaches 165°F and the potatoes are caramelized.