• 1 spatchcocked, whole chicken
• Salt
• Pepper
• ¼ chili-garlic sauce
• 1 tsp. lime zest
• 2 tbsp lime juice
• ½ tsp. grated fresh ginger
• 2 tsp. pure honey
• Sweet potatoes, cut in cubes
• 1 tbsp. olive oil
• 1 tbsp. crushed coriander seeds
• Asparagus, trimmed and halved to liking
• Fresh cilantro
• Turano Rustic Italian Bread

• 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 potatoes 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.
• Toast Turano's Rustic Italian bread and serve on the side.