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
Scale
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.
