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

1. 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.)
2. 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.
3. Serve the chicken and veggies with cilantro and with more Chili Lime Vinaigrette.