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Sheet Pan Chicken and Sweet Potatoes

Sheet Pan Chicken and Sweet Potatoes


  • Author: makihojo
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Dinner
  • Method: Easy
  • Cuisine: American

Description

This easy meal uses just one baking sheet. The chicken comes out with delicious crispy skin, which pairs well with crunchy, peppery watercress and crisp, salty bacon.


Scale

Ingredients

  • 4 bone-in, skin-on chicken leg quarters (about 2 lb.)
  • 2 medium sweet potatoes, peeled and cut into 1-in. wedges
  • 1 teaspoon chopped fresh sage
  • ¾ teaspoon kosher salt, plus more to taste
  • ½ teaspoon black pepper, plus more to taste
  • 3 tablespoons olive oil, divided
  • 3 slices bacon
  • 3 cups baby watercress
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 450°F. Arrange the chicken and sweet potatoes side by side in a single layer on a large rimmed baking sheet. Season with the sage, salt, and pepper and drizzle with 2 tablespoons of the oil, tossing to coat. Lay the bacon on top of the sweet potatoes.
  2. Roast until a meat thermometer inserted into the thickest portion of a thigh registers 165°F, 20 to 25 minutes.
  3. Meanwhile, toss together the watercress, lemon juice, and the remaining 1 tablespoon of olive oil and season to taste with salt and pepper.
  4. Serve the chicken with the sweet potatoes and salad, with the bacon crumbled over the top.