Looking for more ways to cook chicken and more ways for sheet pan dinners? ✔️✔️.
This Sweet-and-Spicy Chicken With Roasted Sweet Potatoes and Asparagus from countrylivingmag checks all the boxes and gives you something new on your dinner table. While it may take time to cook, the prep work is easy peasy. (Editor’s note: I turned on the broiler to crisp up the parchment paper *for a look* and ended up browning the chicken instead.🤷♀️ Still tasted good, though!)
INGREDIENTS
1 ( 3 1/2-to-4 pound) whole chicken, spatchcocked (back removed and chicken flattened)
Kosher salt and freshly ground black pepper
1/4 c. chili-garlic sauce
1 tsp. lime zest plus 2 tablespoons juice
1/2 tsp. grated fresh ginger (from a 1-inch piece)
2 tsp. pure honey
1 lb. sweet potatoes, cut into 1-inch chunks
1 tbsp. olive oil
1 tbsp. coriander seeds, crushed
1 lb. asparagus, trimmed and halved
Fresh cilantro, for garnish
DIRECTIONS
Preheat oven to 425°F. Place chicken, breast side up, on a rimmed baking sheet. Season with salt and pepper.
Combine chili-garlic sauce, lime zest and juice, and ginger in a bowl. Transfer half the mixture to a second bowl (about 3 tablespoons) and stir in honey; set aside. Brush remaining mixture over chicken. Roast 20 minutes.
Toss together potatoes, oil, and coriander in a bowl. Season with salt and pepper. Scatter around chicken. Roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165°F, 18 to 20 minutes. Season asparagus with salt and add to pan. Roast until asparagus is tender, 8 to 10 minutes. Let chicken rest 5 minutes before carving.
Serve vegetables and chicken garnished with cilantro and reserved sauce alongside.
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