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1
Preheat the oven to 450 degrees F and line a rimmed baking sheet with aluminum foil.
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2
Pat the chicken dry and sprinkle with 1 teaspoon salt.
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3
Place skin-side up on the prepared baking sheet and roast until the skin begins to turn golden, about 25 minutes.
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4
Meanwhile, make the glaze: Mix the juice of 1 lime with the allspice and 2 tablespoons each Sriracha and honey in a small bowl; set aside.
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5
Make the slaw: Whisk the juice of the remaining lime, 1 tablespoon each Sriracha and honey, and the mayonnaise in a medium bowl.
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6
Cut the apple into matchsticks and add to the mayonnaise mixture along with the coleslaw mix and scallions; toss to coat.
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7
Season with salt.
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8
Remove the chicken from the oven and brush with the glaze; return to the oven and continue roasting until the skin is golden brown and crisp and a thermometer inserted into the thickest part of the chicken registers 165 degrees F, 7 to 10 more minutes.
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9
Transfer the chicken to a cutting board and cut each piece in half.
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10
Serve with the apple slaw and lime wedges.
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11
Per serving: Calories 457; Fat 26 g (Saturated 5 g); Cholesterol 100 mg; Sodium 979 mg; Carbohydrate 25 g; Fiber 4 g; Protein 31 g
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12
Photograph by Christopher Testani
