Sheet-Pan Chicken Thighs with Sweet Potato & Broccoli

Ingredients

• 1 lb Chicken Thighs
• 3 cups Sweet Potato, in chunky pieces
• 2 cups Broccoli
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 lemon, halved
• 2 tbsp grainy mustard or honey
• Fresh herbs, to finish

Method

1. Heat the oven to 425°F (220°C). Toss the Sweet Potato with half the oil and salt; give it a 10-minute head start on the pan — dense vegetables need the lead.
2. Toss the Chicken Thighs and Broccoli with remaining oil, paprika, garlic powder, and salt. Add to the pan in a single layer with breathing room; crowding steams, spacing roasts.
3. Roast 18–22 minutes until the Chicken Thighs is cooked through and everything has real color. Broil the last 2 minutes if you like drama.
4. Squeeze the roasted lemon over the pan, dot with mustard or honey, and finish with herbs. Serve from the pan; dishes are a scam.