Crispy Sheet Pan Chicken Legs with Roasted Sweet Potatoes

An easy, family-friendly meal — Sheet Pan Chicken and Sweet Potatoes — that’s both delicious and nutritious, and simple to make!

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Baked Chicken with Sweet Potatoes

This is one of my go-to dinners when I want something easy, nourishing, and satisfying. With a handful of pantry spices you can turn chicken legs and sweet potatoes into a flavorful sheet pan meal that the whole family will enjoy.

The method is straightforward: dice the sweet potatoes, arrange them on a sheet pan with chicken legs, drizzle with olive oil, toss in a simple spice mix, and roast. The spices are chosen to add smoky, sweet, and savory notes without making the dish hot, so it stays kid-friendly while still appealing to adults.

My four-year-old declared these the best chicken he’s ever had — a pretty good endorsement for a family dinner.

Ingredients

• Spices – Smoked paprika, ground coriander, garlic powder, onion powder, and chili powder. Together they give a smoky, slightly sweet, savory profile that complements both chicken and sweet potatoes.
• Sea salt – Adjust to taste; if using table salt, use about half the amount.
• Sweet potatoes – Three large, diced into chunks. I usually keep the skins for texture and nutrition; scrub well or peel if you prefer.
• Chicken legs – 8–10 legs work well for a family meal. You can substitute thighs if you prefer; they may need a few extra minutes of cooking.
• Olive oil – About 2 tablespoons; extra virgin olive oil works nicely for roasting.

For a complete ingredient list, see the recipe card below.

Instructions

1. Preheat the oven to 375° F.

2. In a small bowl, combine the smoked paprika, ground coriander, garlic powder, onion powder, chili powder, and sea salt.

3. Cut the sweet potatoes into large, even chunks so they cook through at the same time as the chicken.

4. Place the sweet potatoes and chicken legs on a sheet pan. Drizzle with olive oil and toss to coat.

5. Sprinkle the spice mixture evenly over the chicken and potatoes, then toss or spread so everything is well coated. Arrange the chicken among the potatoes in a single layer.

6. Bake for 30–35 minutes, until the chicken legs reach an internal temperature of about 170° F and the sweet potatoes are tender. Let rest 5 minutes before serving.

Note: Food safety guidance lists 165° F as the safe minimum internal temperature for poultry. Many cooks prefer to take dark meat to 170–180° F for optimal texture and flavor.

Yield: Serves 6

Sheet Pan Chicken Legs and Sweet Potatoes

Simplicity and flavor come together in this easy sheet pan meal. A homemade seasoning blend highlights roasted chicken legs and sweet potatoes for a satisfying family dinner.

Prep Time
5 minutes

Cook Time
35 minutes

Total Time
40 minutes

Ingredients

• 2 teaspoon 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
• 3 large sweet potatoes, diced
• 8-10 chicken legs
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375° F.
2. In a small bowl, mix together the seasonings.
3. Add potatoes and chicken to a sheet pan. Drizzle with olive oil and toss to coat.
4. Sprinkle the seasoning over the chicken and potatoes and toss or spread to coat evenly. Arrange the chicken between the potatoes.
5. Bake 30–35 minutes, until chicken legs reach an internal temperature of at least 170° F. Let rest about 5 minutes before serving.

Notes

The seasoning complements barbecue sauce well. If desired, brush sauce on the chicken in the last 4–5 minutes of baking to let it caramelize.

This recipe is adaptable: add or remove chicken pieces, and include other vegetables like sliced onion or Brussels sprouts. Avoid overcrowding the pan so everything roasts properly.

*Chicken is safe at 165° F, but many prefer dark meat taken to 170–180° F for better texture and flavor.

Nutrition Information:

Yield:

5

Serving Size:

2 chicken legs with 1/2 cup sweet potatoes

Amount Per Serving:
Calories: 421
Total Fat: 52g
Saturated Fat: 13g
Trans Fat: 0g
Unsaturated Fat: 33g
Cholesterol: 655mg
Sodium: 973mg
Carbohydrates: 23g
Fiber: 4g
Sugar: 7g
Protein: 126g

Nutritional data is estimated and may vary based on ingredients and any modifications.

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