5.0
(3)
Your folders
Your folders
Export 10 ingredients for grocery delivery
Step 1
Preheat oven to 425°F. Place chicken, breast side up, on a rimmed baking sheet. Season with salt and pepper.
Step 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.
Step 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.
Step 4
Serve vegetables and chicken garnished with cilantro and reserved sauce alongside.
Your folders
forkintheroad.co
5.0
(2)
35 minutes
Your folders
nyssaskitchen.com
5.0
(3)
25 minutes
Your folders
allrecipes.com
4.5
(629)
25 minutes
Your folders
skinnytaste.com
4.9
(56)
60 minutes
Your folders
30minutesmeals.com
5.0
(5)
15 minutes
Your folders
emilybites.com
5.0
(1)
30 minutes
Your folders
allrecipes.com
4.8
(43)
1 hours
Your folders
kalynskitchen.com
4.7
(6)
50 minutes
Your folders
natashaskitchen.com
5.0
(36)
50 minutes
Your folders
leitesculinaria.com
4.0
(2)
45 minutes
Your folders
food.com
5.0
(163)
45 minutes
Your folders
app.plantoeat.com
Your folders
healthline.com
25 minutes
Your folders
healthline.com
25 minutes
Your folders
foodfaithfitness.com
45 minutes
Your folders
foodfaithfitness.com
Your folders
cooking.nytimes.com
5.0
(668)
Your folders
bonappetit.com
3.9
(33)
Your folders
foodnetwork.com
4.6
(253)
30 minutes