Hot Honey Barbecue Chicken Legs

Cut sweet potatoes into ½-inch cubes. Toss with a drizzle of oil, salt, and pepper on one of your foil-lined baking sheets. Roast in oven on upper rack until tender, about 30 minutes, tossing halfway through. Meanwhile, pat chicken dry with a paper towel and season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat (use a nonstick pan if you have one). Add chicken and cook until skin is crisp, 5-6 minutes per side. Transfer to your other foil-lined baking sheet and roast in oven on middle rack until meat is cooked through.

Add corn and 2 TBSP butter to pan used for chicken over medium-high heat. Cook, stirring occasionally, until lightly charred in spots, 5-8 minutes. (TIP: If corn pops, cover pan.) Season with salt and pepper. Remove from pan and set aside in a large bowl. Add poblanos, shallots, and a large drizzle of oil to same pan over medium-high heat. Cook, stirring often, until slightly blistered, 4-5 minutes. Season with salt and pepper. Set aside in bowl with corn.

In a small bowl, stir together barbecue sauce, a few squeezes of lime juice, and as much hot honey as you like (start with half and add more to taste). Heat broiler to high. Set aside half the barbecue sauce mixture for serving, then brush chicken with remaining half. Broil until sauce is tacky and beginning to char, about 3 minutes.