INGREDIENTS

  • 1 ( 3 1/2-to-4 pound) whole chicken, spatchcocked (back removed and chicken flattened)
  • 1/4 c. 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
  • Kosher salt and freshly ground black pepper

Instruction

  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.