Spicy Chicken with Roasted Sweet Potatoes & Asparagus
Featuring: Lime EVOO and Sriracha Mango Balsamic
Ingredients:
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1 ( 3 1/2-to-4 pound) whole chicken, spatchcocked (back removed and chicken flattened)
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Kosher salt and freshly ground black pepper
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1/4 c. chili-garlic sauce
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1 tsp. lime zest plus 2 tablespoons juice
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1/2 tsp. grated fresh ginger (from a 1-inch piece)
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2 tsp. pure honey
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1 lb. sweet potatoes, cut into 1-inch chunks
- 1 tbsp. Sriracha Mango Balsamic Vinegar
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1 tbsp. coriander seeds, crushed
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1 lb. asparagus, trimmed and halved
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Fresh cilantro, for garnish
Instructions:
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. Drizzle Sriracha Balsamic Vinegar over plated meal.
