Lemon Herb Roasted Chicken, Roasted Sweet Potatoes and Roasted Broccoli with Garlic and Parmesan

Ingredients

• 2 lb sweet potatoes (About 2 large sweet potatoes)
• 2 tbsp olive oil
• 1 tbsp cornstarch (Optional, for extra crispiness)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 0.75 tsp salt (Or to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup and to prevent sticking.

2. 2

   Peel the sweet potatoes and chop them into uniform 1-inch cubes. Pat the cubes completely dry with a paper towel. This step is crucial for achieving a crispy exterior.

3. 3

   In a small bowl, whisk together the cornstarch (if using), smoked paprika, garlic powder, salt, and black pepper. This prevents the cornstarch from clumping.

4. 4

   Place the dried sweet potato cubes in a large bowl. Drizzle with olive oil and toss until every piece is lightly and evenly coated. Sprinkle the prepared spice mixture over the potatoes and toss again until well-seasoned.

5. 5

   Spread the seasoned sweet potatoes in a single, even layer on the prepared baking sheet. Ensure there is space between the pieces; do not overcrowd the pan. Use two baking sheets if necessary.

6. 6

   Roast for 20-25 minutes, flipping the potatoes halfway through the cooking time. They are done when the edges are caramelized and crispy, and the insides are fork-tender.

7. 7

   Remove from the oven. Garnish with freshly chopped parsley and serve immediately for the best texture.

Ingredients

• 1.5 lb Broccoli (About 2 medium heads, cut into 1-inch florets)
• 3 tbsp Olive Oil
• 4 cloves Garlic Cloves (Minced)
• 0.5 cup Parmesan Cheese (Grated)
• 0.75 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground)
• 0.25 tsp Red Pepper Flakes (Optional, for a little heat)
• 0.5 whole Lemon (Optional, for juicing)

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.

2. 2

   Wash and thoroughly dry the broccoli florets. In a large bowl, combine the dry broccoli, olive oil, minced garlic, salt, black pepper, and optional red pepper flakes. Toss until every floret is evenly coated.

3. 3

   Spread the seasoned broccoli in a single, even layer on the prepared baking sheet. Ensure the florets have space between them to promote roasting, not steaming. Use two sheets if necessary.

4. 4

   Roast for 10 minutes. Remove the pan from the oven and use a spatula to flip the florets for even cooking.

5. 5

   Return the pan to the oven and roast for another 8-12 minutes, or until the broccoli is tender-crisp and the edges are nicely browned and slightly charred.

6. 6

   Remove from the oven and immediately transfer the hot broccoli to a serving bowl. Sprinkle with the grated Parmesan cheese and toss gently to combine. The residual heat will slightly melt the cheese.

7. 7

   If desired, squeeze fresh lemon juice over the broccoli just before serving to brighten the flavors. Serve warm.