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Roasted chicken legs with a deep red paprika crust alongside caramelized sweet potato wedges on a wooden serving board.
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Smoky Paprika and Sweet Potato Chicken Legs

Smoky roasted chicken legs with sweet-potato wedges.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting 5 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken drumsticks about 2 1/2 pounds
  • 1 1/2 lb sweet potatoes peeled and cut into 1/2-inch-thick wedges
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

Method
 

  1. Heat oven to 425°F. Pat chicken dry. Toss chicken and sweet potatoes with oil, paprika, garlic powder, salt and pepper.
  2. Arrange in a single layer across two rimmed sheet pans so the sweet potatoes can brown. Roast 35–45 minutes, rotating pans and turning contents halfway.
  3. Remove sweet potatoes when tender and browned. Check chicken reaches at least 165°F away from bone, then rest 5 minutes before serving.

Notes

Equipment: 2 rimmed sheet pans, instant-read thermometer.
Serving size: one of 4 equal portions.
Refrigerate leftovers in shallow covered containers within 2 hours and use within 3–4 days. Reheat hot dishes to 165°F.