3½ pound. chicken, quartered
3/4 cup Stonewall Kitchen Cilantro Lime Avocado Oil Dressing
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt and pepper
2 ears of corn, cut into 1/2-inch thick rounds
6 mini sweet bell peppers
2 small sweet potatoes, peeled and cut lengthwise into wedges about 1/2-inch thick
2-4 Tablespoons olive oil, divided
1/4 cup red onion, thinly sliced
Fresh cilantro leaves
Combine the Cilantro Lime Dressing, cumin and paprika. Pour mixture over chicken coating all sides. Cover and refrigerate for at least two hours. (You could also refrigerate overnight if you want to prep ahead!)
Preheat oven to 425° F.
Throw away excess dressing. Place chicken on a greased sheet pan. Season generously with salt and pepper.
Toss corn, peppers and potatoes with enough olive oil to lightly coat. Season with salt and pepper. Arrange vegetables on baking sheet between pieces of chicken. Bake 40-50 minutes until the chicken is golden brown and has an internal temperature of 165° F and the vegetables are tender and slightly crisp (these may be turned over half way through cook time).
Remove from oven and allow to rest for 10 minutes. Top with red onion and fresh cilantro. Squeeze lime juice over the chicken and vegetables before serving.