Ingredients:

For the Chicken:

• 4 bone-in, skin-on chicken thighs
• 4 bone-in, skin-on chicken drumsticks
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon paprika
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)
• Juice of 1 lime

For the Sweet Potatoes:

• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste

For Serving:

• Fresh cilantro, chopped (optional)
• Lime wedges (optional)

Instructions:

1. In a large bowl, whisk together the olive oil, minced garlic, paprika, cumin, coriander, salt, black pepper, cayenne pepper (if using), and lime juice. Add the chicken thighs and drumsticks to the bowl, making sure they are coated with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Preheat your oven to 375°F (190°C). Arrange the marinated chicken pieces on a baking sheet lined with foil, leaving some space between the pieces. Bake for 30-35 minutes, or until the chicken is cooked through and the skin is crispy.
3. While the chicken is baking, prepare the sweet potatoes. In a large bowl, toss the sweet potato cubes with olive oil, honey, cinnamon, nutmeg, salt, and pepper until evenly coated.
4. After the chicken has cooked for 30-35 minutes, remove the baking sheet from the oven and add the sweet potatoes around the chicken pieces. Return the baking sheet to the oven and bake for an additional 20-25 minutes, or until the sweet potatoes are tender and caramelized.
5. Once the chicken and sweet potatoes are cooked, remove from the oven and let them rest for a few minutes. Serve the Brazilian-style chicken and sweet potatoes hot, garnished with chopped cilantro (if desired) and lime wedges for squeezing over the top.

Enjoy your delicious Brazilian-style chicken with sweet potatoes! Bom apetite!