Heat the oven to 450°F.

• Pat the chicken dry with a paper towel; season generously with salt and pepper.

In a large pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is golden brown but the chicken is not yet cooked through, 4 to 5 minutes. Turn the chicken and cook for 30 seconds longer. Transfer the chicken, skin side up, to a lightly oiled sheet pan; do not wipe out the pan.
Roast until the chicken is cooked through, 8 to 10 minutes. Remove the chicken from the oven and let rest.
While the chicken roasts, prepare the sweet potato and kale.

• Trim the ends from the sweet potatoes; cut the sweet potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
• Finely chop enough garlic to measure 1½ teaspoons.
• Strip the kale leaves from their stems; coarsely chop the leaves.

In the same pan used to brown the chicken, over medium heat, add 1 tablespoon oil if the pan is dry. Add the sweet potatoes and cook, stirring occasionally, until golden brown and beginning to soften, 5 to 7 minutes. Add the garlic and cook until fragrant, 30 seconds to 1 minute. Increase the heat to medium-high, and add the kale, sherry vinegar, and ¼ cup water, and season with salt and pepper. Cook, stirring occasionally, until the kale and sweet potato are tender, 5 to 7 minutes.

Spoon the artichoke romesco onto individual plates. Top with the chicken. Serve with the sweet potatoes and kale on the side.

To get dinner to the table in even less time, in step 3, after adding the kale, cover the pan with a lid and cook for just 3 to 4 minutes. The vegetables won’t color as richly, but they will steam more quickly.