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" Ingredients \u2022 2 young chickens, 2\u00BD lbs. each \u2022 6\u00BD T extra-virgin olive oil \u2022 3 tsp. Colman&amp;#039;s dry mustard \u2022 2\u00BD tsp. honey \u2022 1\u00BD tsp. ground coriander \u2022 1\u00BD tsp. grated fresh ginger or 2\u00BD tsp. ground ginger \u2022 1\u00BD tsp. chopped garlic \u2022 Freshly squeezed juice of \u00BE lemon \u2022 Large pinch of cayenne pepper \u2022 3 large Vidalia onions cut into \u00BE-inch rings \u2022 Cooking oil \u2022 6 eggs \u2022 \u00BC cup milk \u2022 2 tsp. soy sauce \u2022 Freshly ground black pepper \u2022 4 cups fresh bread crumbs \u2022 1 cup flour \u2022 2 sweet potatoes (about 1 lb.) \u2022 6 thin slices of pancetta \u2022 2 T unsalted butter \u2022 1 lb. brussels sprouts, trimmed \u2022 Salt and pepper \u2022 2 sprigs thyme  Directions Cut each chicken into 10 serving pieces (2 breasts split in half, 2 drumsticks with the tips trimmed, 2 thighs, and 2 wings with the tips removed), or have your butcher do this.  Combine 3\u00BD tablespoons olive oil, the mustard, honey, coriander, ginger, garlic, lemon juice, and cayenne pepper; season to taste with salt. Put 2 tablespoons of the mixture into a large (2 gallon) plastic storage bag, and add the onions. Seal the bag and shake to coat the pieces evenly. Put the remaining marinade in another large plastic storage bag; add the chicken, seal, and shake to coat. Refrigerate both bags for 3 to 4 hours.  Preheat the oven to 350\u00BA F. Lightly oil the insides of two large roasting or baking pans. In a bowl, mix the eggs with 1 tablespoon olive oil, milk, and soy sauce; season to taste with salt and pepper. Spread the flour and bread crumbs in separate pans. Dredge each piece of chicken in flour, then in the egg mixture, and finally in the bread crumbs, coating them evenly. Gently tap off any excess. Repeat with the onion rings. Put the chicken in one pan and the onion rings in the other. Brush both with the remaining olive oil. Bake the chicken for 20 minutes. Turn the chicken over, and put the onion rings into the oven. Bake for 10 minutes. Turn over the onion rings. Bake for another 10 to 15 minutes, until the chicken and onion rings are golden brown.  Meanwhile, cut each sweet potato lengthwise into 3 slices, and wrap each with a slice of pancetta. Melt the butter in a large ovenproof skillet over medium-high heat. Add the brussels sprouts and cook, stirring, for 3 or 4 minutes. Add the sweet-potato slices, season to taste with salt and pepper, and cook until light golden brown, 6 to 8 minutes. Turn the sweet-potato slices over, add the thyme, and place the skillet into the oven. Bake for about 10 minutes, until the vegetables are tender. Serves 6. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.elledecor.com/life-culture/food-drink/a2769/hot-crusty-chicken-onion-rings-fall-vegetables-recipe-a-66337/>