Roast Chicken & Sweet Potatoes
Ready for a classic sheet pan dinner? Try my Roast Chicken and Sweet Potatoes! This easy, quick, flavorful dinner will keep you happy – especially since there’s virtually no clean up!
What is better than a simple roast chicken? Honestly, in my opinion, not much. This is one of the most delightful meals to make and it’s super delicious and nutritious.
I LOVE sweet potatoes! Who’s with me? There are so many ways to cook them, although roasted sweet potatoes are by far my favorite. A bit of olive oil, salt, and pepper goes a long way – and makes magic!
Roast Chicken with sweet potatoes
- 1 teaspoon dried rosemary
- Zest of one lemon
- ½ teaspoon red pepper flakes
- 4 tablespoons extra virgin olive oil
- 2 pounds sweet potatoes sliced into “fries”
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 4 chicken legs thigh or thigh/drumstick, ~3 pounds
- ½ cup parsley chopped
Preheat oven to 450 degrees F. Combine rosemary, zest, red pepper flakes, and oil in a small bowl.
Toss sweet potatoes with half the spice mixture in a bowl.
Place chicken on a baking sheet lined with foil or parchment paper, season with salt and pepper, and rub with remaining spice mixture.
Place potatoes around chicken on sheet pan.
Place pan in oven and roast ~40-45 minutes, until potatoes and chicken are golden brown and cooked through.
Serve with pan juices and sprinkled with parsley.