Ingredients:

  • 2 lbs sweet potatoes, peeled and cubed
  • 1 large red onion, cut into thick wedges
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 4 cups broccoli florets
  • 1 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp chopped fresh parsley

Instructions:

  1. Preheat your oven to 400°F (204°C). Line your baking sheet with parchment paper.
  2. In a large bowl, toss the cubed sweet potatoes and red onion wedges with 2 tbsp olive oil, smoked paprika, and garlic powder.
  3. Spread the potatoes and onions in a single layer on the pan and roast for 15-20 minutes until the edges begin to soften and brown.
  4. While the potatoes roast, toss the chicken thigh pieces and broccoli florets in the bowl with the remaining olive oil, oregano, salt, and pepper.
  5. Remove the pan from the oven, move the roasted potatoes to the edges, and place the chicken and broccoli in the center.
  6. Return the pan to the oven and roast for another 15-20 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli has charred, crispy tips.
  7. Remove from the oven and immediately drizzle the fresh lemon juice over the entire tray while the ingredients are sizzling.
  8. Garnish the completed sheet pan dinner with chopped fresh parsley before serving.