Ingredients:

  • 1.5 lb boneless skinless chicken thighs, cut into 1-inch pieces
  • 2 large (600g) sweet potatoes, peeled and diced into ¾-inch cubes
  • 1 medium (150g) red onion, cut into thick wedges
  • 3 cups (300g) broccoli florets
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper

Instructions:

  1. Preheat your oven to 425°F (218°C). Line your sheet pan with parchment paper. Dice your sweet potatoes into ¾-inch cubes.
  2. In a large bowl, combine the chicken, sweet potatoes, and red onion. Drizzle with olive oil and honey, then sprinkle all spices and minced garlic over the top. Toss until every piece is evenly coated.
  3. Spread the mixture in a single layer on the pan, ensuring a small gap between pieces. Roast for 15 minutes.
  4. Remove the pan, add the broccoli florets to the gaps, toss them slightly in the existing pan juices, and roast for another 15 minutes.
  5. The meal is ready when the chicken is opaque throughout and the sweet potatoes have developed mahogany-colored edges.