Sheet-Pan Chicken With Sweet Potatoes and Peppers

Step 1

In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.

Step 2

In a large bowl, mix together 1 teaspoon salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.

Step 3

Heat oven to 425 degrees. In a large bowl, toss together 2 tablespoons oil, sweet potato, pepper, remaining onion, sage, remaining 1/2 teaspoon salt, paprika, cayenne and allspice. Spread vegetables out on a rimmed baking sheet.

Step 4

Add remaining 1/2 tablespoon oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. (Chicken should rest directly on the baking sheet.)

Step 5

Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees. Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.

Step 6

To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves.