A delightful twist on a classic roasted chicken dish, combining tender chicken with sweet potatoes and fresh spinach for a wholesome meal.
Preheat your oven to 425°F (220°C).
Ensure the oven is fully preheated for even cooking.
In a large mixing bowl, toss the sweet potatoes and onion with half of the olive oil, salt, and pepper.
Cut the sweet potatoes into similar-sized pieces for even roasting.
Arrange the vegetables in a single layer in a roasting pan.
Avoid overcrowding the pan to allow proper roasting.
Season the chicken legs with paprika, garlic, salt, and pepper. Place them on top of the vegetables.
Rub the seasoning evenly over the chicken for maximum flavor.
Cover the pan with foil and roast in the oven for 25 minutes.
Covering the pan helps retain moisture during the initial cooking phase.
Remove the foil and continue roasting for another 20 minutes until the chicken is golden and cooked through.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Add the spinach to the pan and roast for an additional 5 minutes until wilted.
Gently toss the spinach with the vegetables to coat it in the juices.
Serve the chicken and vegetables on plates, garnished with lemon wedges.
Squeeze the lemon over the dish for a fresh burst of flavor.
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