Name: Roast Chicken With Apple Slaw
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 half chickens (about 4 pounds total); Kosher salt; Juice of 2 limes, plus wedges for serving; 1/4 teaspoon ground allspice; 3 tablespoons Sriracha (Asian chile sauce); 3 tablespoons honey; 1/3 cup mayonnaise; 1 Granny Smith apple; 4 cups shredded coleslaw mix; 3 scallions, sliced

Directions

Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil. Pat the chicken dry and sprinkle with 1 teaspoon salt. Place skin-side up on the prepared baking sheet and roast until the skin begins to turn golden, about 25 minutes. Meanwhile, make the glaze: Mix the juice of 1 lime with the allspice and 2 tablespoons each Sriracha and honey in a small bowl; set aside. Make the slaw: Whisk the juice of the remaining lime, 1 tablespoon each Sriracha and honey, and the mayonnaise in a medium bowl. Cut the apple into matchsticks and add to the mayonnaise mixture along with the coleslaw mix and scallions; toss to coat. Season with salt. Remove the chicken from the oven and brush with the glaze; return to the oven and continue roasting until the skin is golden brown and crisp and a thermometer inserted into the thickest part of the chicken registers 165 degrees F, 7 to 10 more minutes. Transfer the chicken to a cutting board and cut each piece in half. Serve with the apple slaw and lime wedges.

Photograph by Christopher Testani

Courtesy of Food Network Magazine

Roast Chicken With Apple Slaw

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