Sheet-pan dinner

When the week gets busy, a sheet-pan dinner is my go-to: about 10 minutes of chopping, one pan and very little cleanup. Swap in any protein or sturdy vegetables you have on hand.

Ingredients:

• 1 1/2 pounds boneless chicken thighs, or 1 can (15 ounces) chickpeas, drained and patted dry
• 1 medium sweet potato, cut in 1-inch cubes
• 1 head broccoli, cut into florets
• 1 red onion, cut into wedges
• 1 red bell pepper, sliced
• 3 tablespoons olive oil
• 1 teaspoon each garlic powder and smoked paprika
• 1 teaspoon sea salt and 1/2 teaspoon pepper
• 1 lemon, cut into wedges

Preparation:

• Heat the oven to 425°F and line a large baking sheet with parchment.
• Toss the sweet potato and onion with half the oil and spices and roast 10 minutes.
• Add the chicken, broccoli and pepper, drizzle with the rest of the oil and spices, and toss. Spread everything in a single layer, using two pans if it's crowded.
• Roast 20 to 25 minutes more, until the chicken reaches 165°F and the vegetables are browned at the edges.
• Squeeze lemon over the top and serve.