If you are searching for a cozy, flavorful, and straightforward dinner that makes cleanup a breeze, this Sheet Pan Chicken Legs and Sweet Potatoes Recipe is your new best friend. The harmony of smoky spices, tender chicken, and naturally sweet, roasted sweet potatoes creates a comforting and satisfying meal that feels both wholesome and a little bit special. It’s fantastic for busy weeknights or casual weekend dinners when you want incredible flavor with minimal fuss. Plus, getting everything cooked on one sheet pan means you spend less time scrubbing and more time savoring.
Ingredients You’ll Need
This recipe shines because of its simplicity—just a handful of pantry staples and fresh ingredients that complement each other perfectly, bringing bold flavors and lovely textures to every bite.
- Smoked paprika (2 teaspoons): Adds a deep, smoky warmth that elevates the chicken and sweet potatoes beautifully.
- Ground coriander (1 teaspoon): Offers a subtle citrusy note that brightens the dish.
- Garlic powder (1/2 teaspoon): Delivers that familiar, savory garlic flavor without overpowering.
- Onion powder (1/4 teaspoon): Provides a mild sweetness to enhance the overall seasoning blend.
- Chili powder (1/4 teaspoon): Brings a gentle kick that balances the sweetness of the potatoes.
- Sea salt (1 teaspoon): Essential for highlighting every flavor and tenderizing the chicken.
- Sweet potatoes (3 large, diced): These vibrant tubers offer natural sweetness and a soft, hearty texture when roasted.
- Chicken legs (8-10 pieces): Perfectly juicy with crispy skin when baked in this mix.
- Olive oil (2 tablespoons): Helps to crisp the skin and roast the potatoes without drying them out.
How to Make Sheet Pan Chicken Legs and Sweet Potatoes Recipe
Step 1: Preheat the Oven
Start by setting your oven to 375° F to ensure it’s perfectly hot and ready for roasting the chicken legs and sweet potatoes to golden perfection.
Step 2: Combine the Seasonings
Whisk together smoked paprika, ground coriander, garlic powder, onion powder, chili powder, and sea salt in a small bowl. This spice blend is the magic behind the dish’s bold flavor.
Step 3: Prepare the Sheet Pan
Scatter the diced sweet potatoes and chicken legs evenly on your sheet pan, then drizzle the olive oil over everything. Toss gently so the oil coats all the pieces thoroughly, promoting even roasting and a crispy finish.
Step 4: Season the Chicken and Potatoes
Sprinkle your seasoning blend over the chicken legs and potatoes. Toss once more to distribute the spices evenly, ensuring each bite is packed with flavor. Arrange the chicken legs nestled between the potato chunks for even cooking.
Step 5: Bake to Perfection
Place the sheet pan in the oven and roast for 30 to 35 minutes. The chicken legs are done when they reach an internal temperature of 165° F, and the sweet potatoes should be tender and caramelized along the edges.
How to Serve Sheet Pan Chicken Legs and Sweet Potatoes Recipe
Garnishes
Fresh herbs like chopped parsley or cilantro add a lovely burst of color and freshness on top, perfectly cutting through the smoky, savory flavors. A squeeze of lemon juice over the chicken just before serving can brighten every bite and add an uplifting zing.
Side Dishes
This dish is hearty enough to be a meal on its own, but if you want to round it out, a crisp green salad or steamed green beans make fantastic accompaniments. They add a refreshing crunch and lighten the plate beautifully.
Creative Ways to Present
For a rustic presentation, serve the chicken and sweet potatoes directly from the sheet pan on the table. Alternatively, plating the chicken legs over a bed of fluffy couscous or quinoa turns this weeknight meal into an impressive dinner that feels a little more special.
Make Ahead and Storage
Storing Leftovers
Cool any leftovers to room temperature before transferring to an airtight container. Stored in the refrigerator, the chicken and sweet potatoes stay delicious for up to 3 days, making for easy next-day meals.
Freezing
If you want to save the dish for later, freezing is a great option. Wrap portions tightly or place in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge for best results.
Reheating
To reheat, spread the leftovers on a baking sheet and warm in a 350° F oven for about 15 minutes, or until heated through and the chicken skin crisps back up. You can also microwave in short bursts, but the oven method is best for maintaining texture.
FAQs
Can I use other cuts of chicken for this recipe?
Absolutely! Bone-in, skin-on chicken thighs or drumsticks work wonderfully in this Sheet Pan Chicken Legs and Sweet Potatoes Recipe. They offer similar juiciness and crisp skin when roasted.
What if I don’t have all the spices listed?
No worries! You can customize the seasoning to your preference by using a simple mix of salt, pepper, and paprika or even your favorite premade spice blend. The sweet potatoes and chicken will still taste fantastic.
How do I know when the chicken legs are fully cooked?
The safest way is to use a meat thermometer until the internal temperature reaches 165° F. The juices should run clear, and the meat should not be pink near the bone.
Can I add vegetables to the sheet pan?
Yes! Vegetables like bell peppers, red onions, or Brussels sprouts can be added. Just be mindful of their cooking times and cut them into sizes that will roast evenly alongside the chicken and sweet potatoes.
Is this recipe suitable for meal prep?
Definitely. This Sheet Pan Chicken Legs and Sweet Potatoes Recipe reheats well and stores nicely for lunches or dinners during the week. It’s a perfect balance of protein and carbs that keeps you satisfied.
Final Thoughts
This Sheet Pan Chicken Legs and Sweet Potatoes Recipe brings together bold flavors, ease, and comfort in one delicious package. Whether you’re new to roasting or a seasoned home cook, it’s a recipe that’s hard not to love. Give it a try, and soon it will be a go-to in your kitchen for effortless, flavorful meals everyone will enjoy.
Print
Sheet Pan Chicken Legs and Sweet Potatoes Recipe
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Chicken Legs and Sweet Potatoes recipe offers a simple, flavorful, and healthy one-pan meal that combines tender, juicy chicken legs with perfectly roasted sweet potatoes. The smoked paprika and coriander seasoning blend gives it a smoky, slightly spicy aroma making it a wholesome dinner option with minimal effort and cleanup.
Ingredients
Seasonings
- 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 to ensure it’s hot and ready 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 thoroughly to create a balanced spice mix.
- Prepare Sheet Pan: Place the diced sweet potatoes and chicken legs onto a large sheet pan. Drizzle the olive oil over them and toss gently to coat all pieces evenly with oil.
- Season Chicken and Potatoes: Sprinkle the prepared seasoning blend over the chicken legs and sweet potatoes. Toss well again to ensure the seasoning is spread evenly. Arrange the chicken pieces interspersed among the potatoes for even cooking.
- Bake: Place the sheet pan in the preheated oven and bake for 30 to 35 minutes. Bake until the chicken legs reach an internal temperature of 165°F and the sweet potatoes are tender and nicely roasted.
Notes
- Use a meat thermometer to ensure chicken legs are safely cooked to 165°F internal temperature.
- You can swap sweet potatoes with regular potatoes or other root vegetables based on preference.
- For extra crispiness, broil the dish for 2-3 minutes at the end of baking, watching carefully to avoid burning.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
