2 Large Sweet Potatoes, washed and cut into wedges
1 1/2 Tablespoons Olive Oil
1 Tablespoon Fresh Sage, chopped
Fresh Ground Pepper
2 Large Chicken Breasts
4 Cups Broccoli (or more if you like)
5 Cloves Garlic, chopped
Heat oven to 425° and line a large sheet pan with aluminum foil or parchment paper .
Toss sweet potatoes with oil, sage, pepper and any other salt-free seasoning of your choice. Arrange in a single layer on sheet pan. Season chicken on all sides and place in center of pan, skin side up.
Roast 15-20 minutes.
Flip potatoes. Add broccoli and garlic and toss with potatoes.
Roast 15-20 minutes more, until chicken is cooked through, potatoes are soft, and broccoli is al dente and crispy.
Let chicken rest 5 minutes, then bone and thinly slice, leaving skin on.
Cool leftovers completely before storing in an airtight container in the fridge.