Food Recipes Sheet Pan Chicken and Sweet Potatoes 3.3 (257) 1 Review 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. The roasted sweet potatoes add a bit of sweetness to round out the plate. From start to finish, the dinner takes just 30 minutes. And the best part is that 20 minutes of that time are hands-off. For easy cleanup, line your baking sheet with foil. Look for chicken leg quarters in the refrigerator section of your supermarket, next to the rest of the poultry (we prefer 8-oz. free-range chicken quarters). Pair with a light red wine like Gamay. By Erin Merhar Erin Merhar Erin Merhar is a chef, food stylist and recipe developer with over a decade of experience in the culinary field. Highlights: * Director of food styling at Southern Living * Portfolio manager and food stylist at Time Inc, where she collaborated with food editors at Real Simple, Coastal Living, Southern Living, and Cooking Light. * Work has appeared in Real Simple, Southern Living, and Cooking Light, among other publications Real Simple's Editorial Guidelines Updated on July 05, 2018 Rate PRINT Share Hands On Time: 10 mins Total Time: 30 mins Servings: 4 Jump to Nutrition Facts 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 Directions 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. Roast until a meat thermometer inserted into the thickest portion of a thigh registers 165°F, 20 to 25 minutes. Meanwhile, toss together the watercress, lemon juice, and the remaining 1 tablespoon of olive oil and season to taste with salt and pepper. Serve the chicken with the sweet potatoes and salad, with the bacon crumbled over the top. Greg DuPree Rate It Print Nutrition Facts (per serving) 533 Calories 34g Fat 22g Carbs 34g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 533 % Daily Value * Total Fat 34g 44% Saturated Fat 9g 44% Cholesterol 181mg 60% Sodium 670mg 29% Total Carbohydrate 22g 8% Total Sugars 5g Protein 34g 67% Calcium 79mg 6% Iron 2mg 13% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.