- The chicken emerges from the oven juicy and charred with a glossy sweet-spicy glaze.
- The sweet potatoes become tender and deeply flavored as they cook and soak up the pan drippings.
- Broccolini added at the last minute stays vibrant green and crisp-tender.
For a quick and easy weeknight meal, this sheet pan recipe featuring chicken quarters, sweet potatoes, and chili crisp is a guaranteed showstopper. It comes together effortlessly without the fuss of complex sauces or a stack of dirty pots, pans, and bowls. Simply seasoned chicken legs are brushed with a honey–chili crisp glaze, offering a delightful balance of heat and sweetness. As the chicken and vegetables cook, a natural sauce develops, caramelizing the chicken skin to a crisp, golden brown finish.
Thick-cut sweet potato coins are given a head start to ensure they become perfectly fork-tender. Fresh Broccolini, requiring less cooking time, is added later to maintain its tender-crisp texture and vibrant green color. While cooking, the vegetables absorb the schmaltzy drippings from the chicken, unifying the flavors and seasoning the entire meal.
Most of the work for this meal is hands-free, except for 20 minutes to prep everything for the sheet pan, while the finished product’s bold spice, rich flavors, and beautiful presentation are perfect for a quiet night or impressing friends.
Chicken leg vs. chicken leg quarter
Both of these cuts refer to the drumstick and thigh of a chicken, but a leg quarter also will include a small portion of the backbone. Chicken legs look a little more pristine and cook evenly. For moments when you want a recipe to make a beautiful visual impact, go with those.
Chicken leg quarters are a bit meatier than chicken legs and are sometimes less expensive. The backbone piece contributes flavor and keeps the meat moist.
You can use chicken legs and chicken leg quarters interchangeably, but cook time may be slightly shorter with chicken legs.
Will other potatoes work for this dish?
While less sweet, Yukon Gold potatoes have a creamy texture when roasted and hold their shape well during cooking. They also absorb the pan drippings nicely. Russet potatoes will develop crispy edges; however, they can dry out if cut too thin, so it’s best to slice them on the thicker side. Purple potatoes offer a dense texture and an earthy, nutty flavor, and they make a striking presentation at the table.
Notes from the Food & Wine Test Kitchen
- The crunchy bits in chili crisp are integral to this dish. Make sure to stir the condiment well before using to mix in any components that have settled.
- For the best roasting results, let the chicken sit at room temperature for 20 minutes before cooking. Room temperature chicken skin will then render its fat more evenly and crisp better in the oven.
Suggested pairing
A savory, piquant white such as Domaine de la Pépière Muscadet Sèvre-et-Maine Clisson.
