3 tbps apple cider vinegar

1 1/2 tsp honey

1 medium red onion, thinly sliced

1 1/2 tsp kosher salt

1 to 2 cloves garlic, minced

1 tsp ground coriander

1/2 tsp ground pepper

2 lbs chicken

2 1/2 tbsp olive oil

1 large sweet potato, peeled and cubed

1 large pepper, thinly sliced

1 1/2 tsp finely chopped sage

3/4 tsp sweet paprika

1/8 tsp cayenne

1/8 tsp allspice

cilantro

Mix vinegar, honey, & half the red onion. Set aside and toss occasionally as the chicken cooks

Mix 1 tsp salt, garlic, corrienader, & pepper. Add chicken to bowl & rub the mixture all over. Marinate 30min

Preheat oven to 425

toss 2 tsp olive oil, sweet potato, pepper, remaining onion, sage, remaining salt, paprika, cayenne, & allspice.

Spread vegies over baking sheet.

Add remaining oli to marinated chicken to coat & place chiken amongs veggies (but not on top of them)

Roast for 15min

Remove pan & head to 450, flip veggies, dizzle chicken with onion vinegar mixture, and add onions

Roast till cooked, 15 to 20 minutes