Prep Time: 1 hr., 15 min. • Cook Time: 1 hr.
Preheat oven to 375°F. Slice the ginger. Peel and cut the carrots in half lengthwise. Cut the potatoes into wedges. Grate the zest from the limes and squeeze the juice into a small bowl. Pluck the cilantro leaves.
Combine the sliced ginger with the coconut milk, brown sugar, soy sauce, lime juice, and zest. Place the chicken in a jumbo zip lock bag or a brining bag and add about ½ of the coconut milk mixture. Seal the bag, place on a plate in case it leaks, and let marinate in the refrigerator for at least an hour or up to overnight.
When ready to bake, place the carrots and potato wedges in a roasting pan. Use tongs to remove the marinated chicken and place on top of the potatoes and carrots. Discard any remaining marinade in the bag.
Place in the oven and roast. Baste the chicken every 15 minutes or so with the reserved coconut milk marinade until the chicken is cooked through, about an hour.* Remove from the oven and let rest at least 10 minutes. Serve with the roasted carrots and potatoes and garnish with the cilantro.
*For food safety, cook chicken to an internal temperature of 165°F.
Approximate Nutritional Information (Per serving):
Calories 840, Fat 44g, Sat Fat 22g, Trans Fat 0g, Cholesterol 180mg, Sodium 1090mg, Total Carbohydrate 48g, Fiber 6g, Sugars 20g, Protein 61g
ALLERGEN INFORMATION: Peanut-Free, Egg-Free, Dairy-Free