@chefsarahdevight: Roast chicken leg quarters with sweet potato #DinnerIdeas #chickenrecipe #easydinner #familymeals #cooking Ingredients 8 chicken leg quarters 6 tbsp olive oil 2 tsp dried rosemary 2 tsp dried oregano 2 tsp garlic powder 2 tsp paprika 4 tsp salt 2 tsp black pepper 4 large sweet potatoes, peeled and cut into 1-inch cubes 2 large onions, sliced (red or yellow) 4 bell peppers, sliced (any color) Instructions Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper or lightly grease them. Make the marinade: In a small bowl, mix together olive oil, rosemary, oregano, garlic powder, paprika, salt, and pepper. Season the chicken: Pat the chicken leg quarters dry with paper towels. Rub the marinade all over the chicken so it’s evenly coated. (For deeper flavor, marinate 30 minutes to a few hours, if you have time.) Prepare the veggies: Divide the sweet potatoes, onions, and peppers between the two pans. Toss them with a drizzle of olive oil, salt, and pepper. Assemble the sheet pans: Place 4 chicken leg quarters on each pan, directly on top of the veggies. Bake: Roast both pans in the oven for 50–60 minutes, rotating them halfway through for even cooking. Chicken should reach an internal temperature of 165°F (74°C) and have crispy golden skin. (If you want extra color, broil for 2–3 minutes at the end.) Serve: Let the chicken rest for a few minutes, then serve hot with the roasted veggies.

Chef Sarah

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Thursday 16 October 2025 21:04:20 GMT