Cilantro Lime Chicken Sheet Pan Dinner

• 3 ½ lb chicken, quartered
• ¾ c Stonewall Kitchen Cilantro Lime Dressing
• ½ tsp cumin
• ½ tsp paprika
• Kosher salt and freshly ground pepper
• 2 ears of corn, cut into ½-inthick rounds
• 6 mini sweet bell peppers
• 2 small sweet potatoes, peeled & cut lengthwise into wedges about ½-inthick
• 2-4 tbsp extra virgin olive oil
• ¼ c red onion, thinly sliced
• Fresh cilantro leaves
• 1 lime

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.

Place chicken on a greased sheet pan. Season generously with salt and pepper. Toss corn, peppers and sweet potatoes with enough olive oil to lightly coat. Season with salt and pepper. Arrange vegetables on sheet pan 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.