2 to 3 individual chipotle chiles from a can of chipotles in adobo, plus 1 tablespoon adobo sauce
2 cloves garlic
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1 medium lime, halved, divided
1/2 teaspoon kosher salt
2 pounds bone-in, skin-on chicken thighs
2 large sweet potatoes (about 2 pounds total), peeled and cut into 1-inch chunks
1 medium red onion, cut into 1-inch chunks
1/4 cup coarsely chopped fresh cilantro
Cooked rice, for serving
Place the chipotle chiles, adobo sauce, garlic, oil, honey, cumin, juice of half a lime, and salt in a blender or food processor and blend until smooth
Place the chicken, sweet potato, and red onion in a large zip-top bag and pour in the marinade. Seal the bag and shake to evenly coat everything in the marinade. Refrigerate for at least 2 hours or up to overnight.
Arrange a rack in the middle of the oven and heat to 425°F.
Place the chicken skin-side up and the vegetables on a rimmed baking sheet. Roast until the chicken registers 165°F in the thickest part of the meat not touching bone and the vegetables are tender and lightly caramelized, 30 to 35 minutes.
If the chicken skin isn't as crispy as you'd like, broil for a few minutes until the skin is browned and crisp. Remove from the oven, squeeze the remaining lime half over the chicken and vegetables, and let cool for 10 minutes. Sprinkle with the cilantro and serve over rice.