Description
This Sheet Pan Chicken Legs and Sweet Potatoes recipe is an easy, flavorful one-pan meal perfect for busy weeknights. Tender chicken legs are seasoned with a smoky, spiced rub and roasted alongside sweet potato chunks until golden and caramelized. Minimal prep and cleanup make this dish a hassle-free dinner option that delivers satisfying comfort and wholesome nourishment.
Ingredients
Scale
Seasoning Mix
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1 teaspoon sea salt
Main Ingredients
- 3 large sweet potatoes, diced
- 8-10 chicken legs
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the chicken legs and sweet potatoes evenly.
- Mix Seasonings: In a small bowl, combine smoked paprika, ground coriander, garlic powder, onion powder, chili powder, and sea salt to create a flavorful spice blend.
- Prepare Sheet Pan: Place diced sweet potatoes and chicken legs onto a large sheet pan. Drizzle with 2 tablespoons of olive oil and toss gently to coat all pieces thoroughly.
- Season the Ingredients: Sprinkle the seasoning mix evenly over the chicken and sweet potatoes. Toss again gently to ensure the seasoning is well distributed. Arrange the chicken pieces nestled among the sweet potato chunks for even cooking.
- Roast: Transfer the sheet pan to the preheated oven and bake for 30-35 minutes. Roast until the chicken legs reach an internal temperature of 165°F (74°C) and the sweet potatoes are tender and caramelized.
Notes
- For more even cooking, ensure the sweet potato pieces are cut into similar sizes.
- Use a meat thermometer to verify chicken is fully cooked to 165°F (74°C) to ensure food safety.
- Feel free to add your favorite herbs like thyme or rosemary for extra flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
