- 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
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.
Per serving: Calories 457; Fat 26 g (Saturated 5 g); Cholesterol 100 mg; Sodium 979 mg; Carbohydrate 25 g; Fiber 4 g; Protein 31 g
Photograph by Christopher Testani