Ingredients
20ozsweet potatoes,(2 medium, about 3 cups), peeled and diced into ¾-inch cubes
4tbspolive oil,divided
1½lbschicken breasts,boneless, skinless
4cupssmall broccoli florets
½medium red onion,diced into chunks
3clovesgarlic,minced
¾tspdried thyme
¾tspsage
¾tspparsley
¾tsprosemary
⅛tspnutmeg
salt and freshly ground black pepper
½cuppecans,whole or roughly chopped
⅓cupdried cranberries
Preparation
Preheat oven to 400 degrees F.
Place sweet potatoes in a mound on a rimmed 18×13-inch baking sheet, pour 1 tablespoon olive oil over the top and toss to evenly coat.
Spread into an even layer and roast in the preheated oven for 15 minutes. Meanwhile, chop and prep the remaining ingredients.
Remove sweet potatoes from the oven, add chicken pieces, broccoli florets, and red onion around sweet potatoes, placing everything randomly.
Sprinkle with garlic and drizzle everything with the remaining 3 tablespoons of olive oil (focusing mostly on the broccoli so it doesn’t dry) and toss with a spatula to evenly coat.
Sprinkle evenly with thyme, sage, parsley, rosemary, nutmeg, and about 1 teaspoon salt and ½ teaspoon pepper.
Toss again to evenly coat with seasonings and spread out evenly, trying not to overlap chicken pieces.
Return to oven and roast about 16 to 20 minutes longer, tossing once halfway through, until chicken registers 165 degrees F in the center.
Toss in pecans and cranberries. Serve immediately.
