Preheat the oven to gas 6, 200°C, fan 180°C. Peel and chop the sweet potatoes and onions to a similar size (approximately 3cm) cut the broccoli florets off the stalk ,keep the garlic whole and in their skins. Add all the vegetables to a large roasting tray and sprinkle over the dried herbs, Season with salt and pepper and drizzle over 1 tbsp of the oil, then toss everything together. Spread the veg out in an even layer and roast for 15 mins.

Remove the tray from the oven and give the veg a good mix. Add the chicken pieces and drizzle with the remaining ½ tbsp oil. Squeeze over the lemon juice and sprinkle with the paprika. Return to the oven for 15 mins.

Pour over most of the chicken stock, then roast for a final 15-20 mins (topping up with a little more stock if it starts to look too dry) until the chicken is cooked through and the veg is completely tender. Squeeze the garlic cloves from their skins and stir all the ingredients together gently with a serving spoon. Serve the dish with lemon wedges.