Chicken and Sweet Potatoes -- Sheet Pan

4 bone-in, skin-on chicken leg quarters (about 2 lb.) (or sausage) 
2 medium sweet potatoes, peeled and cut into 1-in. wedges 
1 teaspoon chopped fresh sage 
3/4 teaspoon kosher salt, plus more to taste 
1/2 teaspoon black pepper, plus more to taste 
3 tablespoons olive oil, divided 
3 slices bacon 
3 cups baby watercress (or cooked greens)
1 tablespoon fresh lemon juice

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. (broil for 2 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.