Ingredients:

  • 2 lbs (900g) bone-in, skin-on chicken thighs
  • 1.5 lbs (680g) sweet potatoes, peeled and cubed into 1-inch pieces
  • 1 head (300g) broccoli, cut into bite-sized florets
  • 1 medium (110g) red onion, cut into thick wedges
  • 3 tbsp (45ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (2g) black pepper
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) dried oregano
  • ½ tsp (1g) onion powder
  • ¼ tsp (0.5g) cayenne pepper

Instructions:

  1. Preheat the oven to 425°F (218°C) and line a large rimmed sheet pan with parchment paper.
  2. In a large mixing bowl, toss the chicken thighs, cubed sweet potatoes, and red onion wedges with olive oil and the complete seasoning blend (salt, pepper, paprika, garlic powder, oregano, onion powder, and cayenne) until evenly coated.
  3. Spread the chicken, potatoes, and onions in a single layer on the prepared sheet pan, placing the chicken thighs skin-side up.
  4. Roast in the oven for 15–20 minutes, until the sweet potatoes begin to soften and the chicken skin is pale gold.
  5. Remove the pan from the oven and scatter the broccoli florets around the other ingredients, tossing them quickly in the rendered chicken fat on the pan.
  6. Return the pan to the oven for another 10–15 minutes until the chicken reaches an internal temperature of 165°F (74°C) and the broccoli edges are charred and crisp.