Sweet-and-Spicy Chicken That Does All the Work on One Sheet Pan

There's a particular kind of dinner that feels like it took real effort but actually didn't, and this sweet-and-spicy chicken is exactly that. A whole bird, spatchcocked flat so it cooks faster and more evenly, gets brushed with a glaze built from chili-garlic sauce, fresh lime and a hit of ginger, then roasted until the skin turns deeply golden and just a little sticky at the edges. Sweet potatoes and asparagus join the pan partway through, soaking up all the drippings and spice along the way.

What makes this one worth keeping in the regular rotation is the double batch of sauce: half goes on the chicken before it hits the oven, the other half gets a spoonful of honey stirred in and is saved for drizzling at the table. It's the kind of small move that turns a simple roast chicken into something with real personality, sweet, tangy and just spicy enough to keep you reaching for more.

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 cup 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

1. Preheat oven to 425°F. Place chicken, breast side up, on a rimmed baking sheet. Season with salt and pepper.
2. 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.
3. 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.
4. Serve vegetables and chicken garnished with cilantro and reserved sauce alongside.

This recipe was originally published on Country Living.