About this recipe
Sweet potato goes on the pan first so it softens in time. Broccoli joins later so it stays green instead of scorched.
Leave space between the sweet potato cubes. Crowded cubes steam and stay pale instead of caramelizing in the chicken drippings.
Paprika and salt are enough. The sheet pan does the rest.
HEAT AND SEASON
Step 1
Heat the oven to 425°F. Line a rimmed sheet pan if you want easier cleanup.
Step 2
Toss sweet potato and onion with 1 tablespoon oil, half the paprika, and half the salt. Spread in a single layer.
Step 3
Rub thighs with remaining oil, paprika, salt, and pepper. Nestle on the pan among the vegetables.
ROAST
Step 4
Roast at 425°F for 20 minutes. Toss broccoli with a pinch of salt and scatter around the chicken.
Step 5
Continue roasting at 425°F until chicken is 165°F and sweet potatoes are tender with browned edges, 12 to 15 minutes more.
Step 6
Rest 5 minutes on the pan, then serve.
Tips
Cut sweet potato evenly so the cubes finish together.
For meal prep, cool completely before boxing so broccoli does not go soggy.
Swaps
Chicken thighsChicken drumsticks
Add 5 to 10 minutes; cook until juices run clear near the bone.
Equipment
rimmed sheet pan
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