1 cup bbq sauce (whole30 or paleo use a compliant sauce)
1 tablespoon chipotle chili in adobo sauce, finely minced
Potatoes and Chicken:
1large garnet sweet potatofrequently mislabeled as yams, 1/4" slices cut in half (half moon)
1red onionpeeled and thinly sliced (1/4" rounds)
3/4poundchicken wingsabout 12
For Salsa Verde
1Tablespoonfresh cilantroplus more for garnish
1clovegarlicpeeled finely minced
juice of 1 lime
freshly ground pepper
Preheat oven to 425 degrees and move oven rack to upper third of oven. Place parchment paper on cookie sheet. Set aside.
Make Sauce: combine BBQ sauce with minced chipotle chili in adobo. Whisk until smooth.
Potatoes and Chicken prep:
Slice sweet potatoes and cut in half. Making a half moon shape.
Peel onion and slice into 1/4 inch rounds.
Place onions and sweet potatoes on one side of parchment covered cookie sheet and drizzle with olive oil until all veggies are glistening. Toss. Sprinkle with sea salt and pepper. Place in oven for 15 minutes.
While veggies roast place wings in bowl, sprinkle with salt and pepper and toss with chipotle BBQ sauce. When potatoes have cooked for 15 minutes add chicken to other side of pan in a single layer and roast for 30 more minutes.
While chicken and potatoes cook, mince cilantro and garlic, then juice lime.
Combine cilantro, garlic and lime juice with 2 Tablespoons olive oil and 1/2 tsp cumin and whisk.
When chicken has cooked for 30 minutes remove from oven, toss sweet potatoes in salsa verde (optional, I tossed mine, my husband didn't) and serve!