This delicious recipe from the New York Times is a cinch to make and is dinner party-worthy. Pickle red onion in vinegar and honey and marinate the chicken in salt, garlic, coriander and black pepper for 30 minutes. Meanwhile, toss sweet potato and a sweet pepper with oil, fresh sage and spices. Place the chicken and veggies on a baking sheet and roast until done. Garnish with the pickled onion and cilantro and serve.

Avoiding Additives and Preservatives

Check the spices to make sure they don’t contain colour or anti-caking agents.

Marinate chicken thighs for 30 minutes

Pickle red onion in vinegar and honey

Place chicken and veggies on sheet pan

Roast until chicken is done and veggies are tender

Garnish with pickled onion and cilantro


3 tablespoons (45 ml) apple cider vinegar

1 ½ teaspoons (7.5 ml) honey

1 medium red onion, thinly sliced

1 ½ teaspoons (7.5 ml) kosher salt, more as needed

1 to 2 cloves garlic, grated or minced

1 teaspoon (5 ml) ground coriander

½ teaspoon (2.5 ml) freshly ground black pepper

2 pounds (900 g) bone-in, skin-on chicken thighs (4 to 6 thighs)

2 ½ tablespoons (37.5 ml) extra-virgin olive oil

12 ounces (340 g) sweet potato (1 large), peeled and cut into ½-inch (1.27 cm) cubes

1 large red, yellow or orange bell pepper, thinly sliced

1 ½ tablespoons (22.5 ml) finely chopped fresh sage

¾ teaspoon (3 ml) sweet paprika

⅛ teaspoon (0.5 ml) cayenne

⅛ teaspoon (0.5 ml) ground allspice

Cilantro leaves, for serving


In a small, shallow bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish, tossing the mixture occasionally as the chicken cooks.

In a large bowl, mix together 1 teaspoon (5 ml) salt, garlic, coriander and black pepper. Add chicken to bowl and rub the mixture all over it. Let marinate for 30 minutes.

Heat oven to 425 degrees F (220 degrees C). In a large bowl, toss together 2 tablespoons (30 ml) oil, sweet potato, pepper, remaining onion, sage, remaining ½ (2.5 ml) teaspoon salt, paprika, cayenne, and allspice. Spread vegetables out on a rimmed baking sheet.

Add remaining ½ tablespoon (7.5 ml) oil to marinated chicken and turn to coat. Place chicken pieces, skin-side up, among the vegetables, making sure chicken is surrounded by them, but not on top of them. Chicken should rest directly on the baking sheet.

Roast for 15 minutes. Remove pan from oven and raise heat to 450 degrees F (230 degrees C). Use a wide spatula to flip vegetables over (but not chicken). Drizzle chicken (but not vegetables) with 2 teaspoons (10 ml) liquid from the onion-vinegar mixture. Roast until chicken is cooked through, 15 to 20 minutes longer.

To serve, top chicken and vegetables with a spoonful of onion-vinegar mixture and plenty of cilantro leaves. Serves 4.

From the New York Times