Recipe Instructions:
Ingredients
4 bone-in, skin-on chicken leg quarters (about 2 lb.)
2 medium sweet potatoes, peeled and cut into 1-in. wedges
1 teaspoon chopped fresh sage
¾ teaspoon kosher salt, plus more to taste
½ teaspoon black pepper, plus more to taste
3 tablespoons olive oil, divided
3 slices bacon
3 cups baby watercress
1 tablespoon fresh lemon juice
Directions
Preheat oven to 450°F. Arrange the chicken and sweet potatoes side by side in a single layer on a large rimmed baking sheet. Season with the sage, salt, and pepper and drizzle with 2 tablespoons of the oil, tossing to coat. Lay the bacon on top of the sweet potatoes.
Roast until a meat thermometer inserted into the thickest portion of a thigh registers 165°F, 20 to 25 minutes.
Meanwhile, toss together the watercress, lemon juice, and the remaining 1 tablespoon of olive oil and season to taste with salt and pepper.
Serve the chicken with the sweet potatoes and salad, with the bacon crumbled over the top.
