At the end of a long day, dinner needs to be more than nutritious in theory; it needs to be something you can get into the oven without using every clean bowl. This sheet-pan combination of chicken, broccoli, and sweet potatoes keeps the chopping manageable and lets the oven do most of the work.
Start with even-sized pieces
Cut boneless chicken thighs and peeled sweet potatoes into similarly sized pieces so they cook at roughly the same pace. Toss them with olive oil, garlic powder, paprika, salt, and pepper, then spread them across a large rimmed baking sheet with space between the pieces. Crowding traps steam, so use a second pan if needed.
Give broccoli its own timing
Roast the chicken and sweet potatoes at 425°F, then add broccoli florets partway through so they stay bright and tender rather than turning soft. Check that the chicken has reached 165°F in its thickest part with a food thermometer; cooking time varies with the size of the pieces and your oven. A squeeze of lemon over the pan at the end wakes up the savory flavors.
Make tomorrow easier too
Serve the pan as it is, or add a quick sauce of plain yogurt, lemon juice, and a pinch of garlic powder for anyone who wants something creamy. Pack leftovers into separate containers once cooled, keeping extra sauce on the side so the vegetables hold their texture. One practical dinner is even more useful when it gives you a head start on lunch.