Instructions
Step 1: Preheat your oven to 400°F and arrange chicken leg quarters and sweet potato wedges on a large baking sheet.
Step 2: Drizzle both chicken and potatoes with olive oil, then season generously with paprika, garlic powder, salt, and pepper.
Step 3: Roast for 25 minutes until the chicken starts to brown and sweet potatoes are tender.
Step 4: Brush the honey evenly over the chicken, then return to the oven for 10-15 minutes until the glaze caramelizes and the chicken reaches 165°F internally.
Step 5: While everything roasts, prepare your salad by tossing lettuce, cherry tomatoes, cucumber, and red onion together in a large bowl.
Step 6: Once cooked, plate the chicken and sweet potatoes alongside your fresh salad, garnish with chopped parsley, and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the salad separate from the warm components if you want to maintain its crispness.
To reheat, place the chicken and sweet potatoes on a baking sheet and warm at 350°F for about 10 minutes until heated through. The salad is best enjoyed fresh but can be prepared ahead of time and dressed just before serving.
This dish also works wonderfully for meal prep. Cook a batch on Sunday and portion out for quick lunches throughout the week. Simply assemble with fresh greens on serving day for optimal flavor and texture.
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