A few simple steps and a sheet pan are all you need to make this recipe. Even though they share the same marinade, each ingredient’s flavor comes out in its own unique way. I love the smokiness and heat that the chipotle brings and the honey and lime help balance the flavor profile. Make sure to try your marinade first, as those chipotle chiles are hot! – Chef Rob Thomas
- 1-2 chipotle chiles from a can of chipotles in adobo
- 1 Tbsp. adobo sauce
- 2 cloves of garlic
- 2 Tbsp. olive oil
- 1 Tbsp. honey
- 1 tsp ground cumin
- 1 lime, halved, divided
- 1 tsp sea salt
- 2 lbs bone-in, skin-on chicken thighs
- 1 lb sweet potatoes , peeled and cut into
- 1-inch chunks
- 1 lb fresh green beans
- 1/4 cup coarsely chopped fresh cilantro
Place the chipotle chiles, adobo sauce, garlic, oil, honey, cumin, juice of half a lime, and salt in a blender or food processor. Blend until smooth.
Place the chicken, sweet potatoes, and green beans in a large resealable bag or bowl and pour in the marinade.
Toss to evenly coat everything in the marinade. Refrigerate for at least 2 hours.
Arrange a rack in the middle of the oven and heat to 425°F.
Place the chicken skin-side up and the vegetables on a baking sheet. Roast until the chicken registers 165°F in the thickest part of the meat not touching bone and the vegetables are tender and lightly caramelized (30 to 35 minutes).
If you prefer the chicken skin to be crispier, broil for a few minutes until the skin is browned and crisp. Remove from the oven, and squeeze the remaining lime half over the chicken and vegetables. Let cool for 6-8 minutes. Sprinkle with the cilantro and serve by itself or over cooked rice.