Why This Recipe Works

Assertively spiced chicken and some thoughtful organization on a sheet pan bring the flavors of Jamaican barbecue to the weeknight dinner table. Chicken leg quarters roast over sweet potatoes and collards, producing a mix of creamy and crispy vegetables.

Before You Begin

If you'd like, kale can be substituted for the collards. You can also consider using another seasoning blend such as Cajun, Creole, or barbecue. You can use eight (5- to 7-ounce) bone-in chicken thighs instead of leg quarters; arrange two thighs in each corner of the pan and roast for 20 to 25 minutes in step 2. Store-bought jerk seasoning is convenient, but you can also make your own by combining 1 tablespoon packed brown sugar, 1½ teaspoons ground allspice, 1½ teaspoons pepper, 1 teaspoon garlic powder, ¾ teaspoon dried thyme, ¾ teaspoon dry mustard, and ½ teaspoon cayenne.

Instructions

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Toss 1½ pounds unpeeled and sliced sweet potatoes with 1 tablespoon vegetable oil and ⅛ teaspoon table salt in large bowl, then arrange cut side down in single layer on rimmed baking sheet. Toss 1 pound collard greens, stemmed and cut into 2-inch pieces, with 2 teaspoons vegetable oil and ⅛ teaspoon salt in now-empty bowl, then arrange in even layer over potatoes.

Whisk jerk seasoning, remaining 2 tablespoons vegetable oil, and remaining ⅛ teaspoon salt together in again-empty bowl. Pat 4 (10-ounce) trimmed chicken leg quarters dry with paper towels, then toss with spice mixture until well coated. Place 1 piece chicken skin side up in each corner of sheet on top of vegetables. Roast until chicken registers at least 175 degrees and sweet potatoes are softened, 25 to 35 minutes.

Transfer chicken to serving platter and let rest while finishing vegetables. Return sheet to oven and roast until collards are crisp, about 5 minutes. Gently toss vegetables with any accumulated chicken juices. Serve chicken and vegetables with lime wedges.