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Preheat oven to 400 degrees. Place sweet potatoes on a baking sheet and drizzle with 1 tablespoon of olive oil. Roast in the oven for 15 minutes. Remove sheet pan from oven and add chicken, broccoli and red onion to the pan. Season with garlic, spices, salt and pepper, drizzle with remaining olive oil, toss to coat evenly. Return to the oven and continue roasting 16-20 minutes until the internal temperature of chicken reaches 165 degrees.
In a small saucepan, heat the wine over medium-high heat. In a small bowl, combine flour and balsamic, whisking until smooth. Add to heated wine and whisk to combine. Continue cooking until mixture boils and thickens. Remove from heat.
To serve, transfer chicken and vegetables to a serving platter, add pecans and cranberries. Drizzle pan sauce over top and serve.
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