A new twist on baked chicken, our Mediterranean spiced chicken legs pair beautifully with a cool and refreshing cucumber and tomato salad. Spiced sweet potatoes round out the savory flavor of this great recipe.
In 2 separate bowls toss the sweet potato and legs with oil, salt and pepper. Mix the basil, thyme, coriander, cinnamon, and paprika together. Reserve 1/2 Tbs of the spices for the vinaigrette. Split the rest between the 2 bowls and mix together. Spread sweet potatoes and chicken legs on 2 separate sheet trays. Bake in the oven about 30 minutes, until the sweet potatoes are tender and the chicken legs temp at 165 F.
In a small bowl whisk together the garlic, reserved spices, salt, pepper, 4 oz red wine vinegar, 4 oz olive oil, 1 Tbs dijon, and 1 Tbs honey. Taste and adjust seasoning.
Use a quarter of the dressing and toss together with the cucumber, tomato, onion and feta. Reserve the rest of the dressing for applications for other salads throughout the week. Let salad marinate until the chicken and sweet potatoes are done.