Preheat oven to 375°. Spray a 9×13-inch baking dish with nonstick cooking spray (you can also use a round 10-inch baking dish or any 3-quart baking dish).

In the dish, combine the chicken pieces, broccoli, sweet potatoes, onion, garlic, cranberries, oil, Italian seasoning, salt, and pepper. Toss until all ingredients are coated evenly with the oil and seasonings. Cover the dish with foil and bake for 20 minutes.

After 20 minutes, remove the foil, stir, and continue to bake (uncovered) until the sweet potatoes are tender and chicken is cooked through to an internal temperature of 165°, another 15-20 minutes.

Meanwhile, toast the nuts by placing a small skillet over medium heat. Add the nuts to the skillet. Toast until the nuts are lightly browned and fragrant, stirring occasionally and watching carefully so they don’t burn, 4-7 minutes. Remove nuts from heat. Stir in or sprinkle the nuts over the bake just before serving.

Serve topped with shredded cheese and a lemon or lime wedge and garnish with fresh thyme leaves, if desired.