Chicken Broccoli and Sweet Potato Sheet Pan Dinner

Ingredients

• 20 oz sweet potatoes peeled and diced into 3/4-inch cubes
• 4 Tbsp olive oil, divided
• 1 1/2 lbs boneless skinless chicken breasts, diced into pieces, about 1 1/4-inches, keep them close to the same size so they all cook even
• 4 cups small broccoli florets
• 1/2 of a medium red onion, diced into chunks
• 3 cloves garlic, minced
• 3/4 tsp of each dried thyme, sage, parsley and rosemary
• 1/8 tsp nutmeg
• Salt and freshly ground black pepper
• 1/2 cup pecans, whole or roughly chopped
• 1/3 cup dried cranberries

Directions

1. Heat the oven to 400 degrees. Pile the sweet potatoes onto a rimmed 18 by 13-inch baking sheet, add 1 Tbsp olive oil, and toss until the pieces are coated. Arrange them in a single layer, then roast for 15 minutes while you chop and prep the rest of the ingredients.
2. Take the pan out of the oven and scatter the chicken, broccoli, and red onion around the sweet potatoes in a casual, even mix. Add the garlic, drizzle with the remaining 3 Tbsp olive oil, concentrating mostly on the broccoli so it won’t dry out, and turn everything with a spatula until coated.
3. Season the pan evenly with the thyme, sage, parsley, rosemary, nutmeg, about 1 tsp salt, and 1/2 tsp pepper. Toss once more so the seasonings are well distributed, then spread everything out again, doing your best to keep the chicken pieces from overlapping.
4. Put the pan back in the oven and roast for about 16 – 20 minutes more, stirring once around the middle of the cook time, until the chicken reaches 165 degrees in the center. Toss in the pecans and cranberries, then serve right away.