Instructions
Step 1: Preheat your oven to 400°F. Pat the chicken leg quarters dry and season both sides with half the salt, pepper, and paprika.
Step 2: In a small bowl, whisk together honey, soy sauce, minced garlic, and the remaining paprika to create your glaze.
Step 3: Heat 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 5 minutes until golden, then flip.
Step 4: Brush the honey-soy glaze over the chicken. Arrange the sweet potato wedges around it on the same skillet.
Step 5: Transfer the skillet to the oven and roast for 25-30 minutes until the chicken reaches 165°F internal temperature and the sweet potatoes are tender.
Step 6: While everything roasts, combine mixed lettuce, cucumber slices, cherry tomatoes, and red onion in a bowl.
Step 7: Whisk together 1 tbsp olive oil and lemon juice, then toss with the salad and remaining salt.
Step 8: Remove the skillet from the oven and let rest for 5 minutes. Plate the chicken and sweet potatoes, garnish with parsley, and serve alongside your fresh salad.
Storage and Reheating Tips
Store leftover chicken and sweet potatoes in an airtight container in the refrigerator for up to 3 days. Keep the salad separate to maintain its crispness.
Reheat the chicken and potatoes in a 350°F oven for about 10 minutes, or warm gently in a skillet over medium heat until heated through. The skin will stay crispier this way than using a microwave.
The salad is best enjoyed fresh, but you can prep the vegetables ahead and assemble just before serving.
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