Chili-garlic sauce gives this easy chicken dinner a nice kick.

Directions

1. Step 1Preheat oven to 425°F. Place chicken, breast side up, on a rimmed baking sheet. Season with salt and pepper.
2. Step 2Combine chili-garlic sauce, lime zest and juice, and ginger in a bowl. Transfer half the mixture to a second bowl (about 3 tablespoons) and stir in honey; set aside. Brush remaining mixture over chicken. Roast 20 minutes.
3. Step 3Toss together potatoes, oil, and coriander in a bowl. Season with salt and pepper. Scatter around chicken. Roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165°F, 18 to 20 minutes. Season asparagus with salt and add to pan. Roast until asparagus is tender, 8 to 10 minutes. Let chicken rest 5 minutes before carving.
4. Step 4Serve vegetables and chicken garnished with cilantro and reserved sauce alongside.