Roast Chicken With Apple Slaw
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 457
- Total Fat
- 26 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 100 milligrams
- Sodium
- 979 milligrams
- Carbohydrates
- 25 grams
- Dietary Fiber
- 4 grams
- Protein
- 31 grams
- Total: 40 min
- Prep: 5 min
- Cook: 35 min
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.