Honestly, I am not the creator of this recipe. I love love love to make sheet pan dinners because they are so easy, and the high heat really concentrates the flavors; I would not have thought of this combination, though, so have to give Pinchofyum.com credit.
A couple suggestions: the chicken is easier to season and clean up if you do it in a large ziploc bag. Then you can add in everything, zip it closed and squish it around to mix it. Mess contained and easy clean up. Also, I generally line my pans with aluminum foil when roasting because I'm not a huge fan of washing dishes. Clean up is MUCH easier with the foil. I know, not exactly environmentally safe, but ... neither is using all of that water to scrub the pans clean.
Sweet potato + chicken bake
makes 8 servings
Ingredients
2 lbs. boneless skinless chicken thighs, cut into small pieces (know that you can use breast meat as well, but it will be a bit drier and will likely cook a little faster)
1 T cumin
1 1/2 tsp salt
1 tsp smoky paprika
1 tsp cinnamon
1 tsp chili (ancho to chili, whatever floats your boat)
1 tsp oregano
1 tsp ground coriander
fresh pepper, to taste
a few tablespoons of olive oil
a few tablespoons dijon mustard
3 sweet potatoes, peeled and diced
5-6 cups broccoli florets (broccolini FTW)
coarse sea salt and freshly cracked pepper
Directions
Preheat the oven to 425 degrees. Combine the spices in a small bowl and set aside. Combine the olive oil and the mustard in another bowl, and set aside. Toss the chicken pieces with the spices and then add in the olive oil and mustard mixture. Stir to combine; store in the fridge for about 30 minutes while you prep other ingredients.
Arrange the vegetables on their own sheet pans. Drizzle with olive oil and sprinkle generously with salt and pepper. Arrange the chicken on a separate sheet pan.
Bake all ingredients for 30 minutes. Remove the chicken. Stir sweet potatoes and broccoli roast another 15 minutes or so.
Serve! This is great for lunches, dinner (obviously), picnics ...