Remove the butter from the refrigerator to soften. Preheat the oven to 450°F. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Wash and dry the fresh produce. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and the spice blend. Place on one side of the sheet pan(s). Add the sweet potatoes and broccoli to the other side of the sheet pan(s); drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer. Roast 15 minutes. Leaving the oven on, remove from the oven.

Evenly top the partially roasted chicken with the cheddar and monterey jack. Return to the oven and roast 3 to 4 minutes, or until the vegetables are tender when pierced with a fork, the cheese is melted, and the chicken is cooked through. Remove from the oven. Transfer the roasted vegetables to a bowl. Add the softened butter; carefully toss to coat.

The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Meanwhile, in a bowl, combine the mayonnaise and barbecue sauce. Serve the finished chicken with the finished vegetables. Drizzle with the sauce. Enjoy!