Step 1: Preheat and plan batches: Preheat the air fryer to 190°C (375°F). With this much food, roast in 2–3 batches so nothing crowds and you still prep a full week at once — that is the most efficient setup.

Step 2: Prep the chicken thighs: Pat the thighs dry and cut into pieces, then coat with 1.5 tbsp olive oil, garlic powder, salt, and pepper. Skin-side down roasts more fragrantly as the skin renders its own fat to baste the meat, so it stays juicy with a crisp edge.

Step 3: Prep the vegetables: Toss the sweet potato chunks with 1 tbsp olive oil and salt; toss the broccoli with the remaining oil. Sweet potatoes are sturdy so they go in first, broccoli last, so it does not over-soften — keeping the textures distinct.

Step 4: Batch roast: Roast the chicken thighs and sweet potatoes at 190°C for 16–18 minutes; roast the broccoli separately at 190°C for 8 minutes so it does not go soft. Separate roasting gives each its best texture and keeps the broccoli bright green. The thickest part of the chicken thigh should reach 74°C (165°F) at the center — that is the safest and most reliable test (FDA minimum safe temperature for poultry).

Step 5: Portion and cool: Once cooled, pack into containers by portion — chicken, sweet potato, and broccoli each in its own section. Refrigerate up to 4 days or freeze up to 1 month; grab one on the way out and reheat at noon in the microwave or air fryer.