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Sweet and Spicy Chicken with Roasted Sweet Potatoes and Asparagus

Sweet and Spicy Chicken with Roasted Sweet Potatoes and Asparagus

Ingredients

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


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 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.

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