Makes 4 servings
WHAT YOU NEED
3 sweet potatoes, cut into long wedges
1 bunch scallions
2 limes, halved
½ cup Tessemae’s Chili Lime Vitality
6-8 chicken thighs
1 cup fresh cilantro springs
WHAT YOU DO
- Heat your oven to 450. Toss the sweet potatoes, scallions and limes with 2 tablespoons Chili Lime on a large rimmed baking sheet. Season with salt and pepper. (These veggies will form the “rack” to roast the chicken.)
- Season the chicken thighs all over with salt and pepper. Place the chicken thighs on top of the veggies. Drizzle 2 more tablespoons Chili Lime between them. Season everything with salt and pepper. Roast until the chicken skin is golden and a thermometer registers 165F when inserted in the thickest part of the thigh, about 45 minutes.
- Serve the chicken and veggies with cilantro and with more Chili Lime Vinaigrette.