Preheat the oven to 220°C (425°F) with racks in the upper and lower thirds. Line two large rimmed baking sheets with parchment.
Mix the smoked paprika, garlic powder, cumin, salt and pepper. Cut the sweet potatoes into 2 cm (3/4 inch) cubes and toss them with half the oil and half the spice mix on one tray.
Roast the sweet potatoes for 15 minutes.
Rub the chicken with the rest of the oil and spice mix and lay it on the second tray with the broccoli florets around it.
Roast both trays for 15 to 18 minutes more, swapping their positions halfway, until the sweet potatoes are tender and the chicken reaches 74°C (165°F) in the thickest part.
Rest the chicken for 5 minutes, then slice and squeeze over the lemon juice.
Cool everything for 15 minutes, then divide between 5 containers. Keeps 4 days in the fridge; reheat for 2 minutes in the microwave.
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Photo: Andy Li, Wikimedia Commons, CC0
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