Sheet-Pan Chicken with Sweet Potatoes and Peppers

1. Marinate the Chicken

In a large bowl, combine 1 teaspoon of kosher salt, minced garlic, a dash of ground coriander, and a sprinkle of black pepper to create a simple yet aromatic marinade. Add the chicken thighs to the bowl, ensuring each piece is well-coated with the marinade. Let the chicken marinate for about 30 minutes.

2. Prepare the Onion-Vinegar Mixture

In a small bowl, whisk together apple cider vinegar, honey, and a pinch of salt, then add the thinly sliced red onion, allowing it to pickle slightly. Set aside for later use as a garnish.

3. Toss the Vegetables

In a large bowl, toss together the sweet potatoes, sliced bell pepper, remaining red onion, and finely chopped fresh sage. Season with half a teaspoon of salt, sweet paprika, a whisper of cayenne, and a hint of ground allspice. Drizzle with 2 tablespoons of extra-virgin olive oil and toss again to coat evenly.

4. Roast the Chicken and Vegetables

Spread the vegetable mixture onto a rimmed baking sheet, leaving space in the center for the chicken. Coat the chicken thighs with the remaining half tablespoon of olive oil and place them skin-side up among the vegetables. Roast in a 425-degree oven for 15 minutes, then increase the temperature to 450 degrees and roast for another 15 to 20 minutes, flipping the vegetables and drizzling the chicken with some of the onion-vinegar mixture.

5. Garnish and Serve

Spoon the remaining onion-vinegar mixture over the chicken and scatter fresh cilantro leaves on top. Serve hot.