Step 1

Preheat the oven to 425F.

Step 2

In a large mixing bowl, toss the shallots, yams, together with the garlic, 1 teaspoon of turmeric, garlic powder, ginger, 1 teaspoon salt, and olive oil until thoroughly combined.

Step 3

Spoon the mixture into a 9 x 13-inch baking dish or casserole pan and arrange in an even layer.

Step 4

Add the chicken to the mixing bowl and season with lemon juice, remaining 1 teaspoon salt, 1 teaspoon turmeric, and Herbs de Provence, toss to coat well.

Step 5

Transfer the chicken legs to the baking dish over the vegetables.

Step 6

Drizzle any of the remaining marinade over the top of the chicken and pour the wine around the sides of the dish.

Step 7

Cover with foil and roast 45 minutes, turn chicken and sweet potatoes and finish, uncovered, until the chicken is fork-tender and the sweet potatoes are soft, about 15 minutes. Spoon the sauce over the chicken and serve.