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


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.



  • 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


  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.