1
Preheat oven to 500 degrees. Season the chicken all over with salt and pepper, plance on a arack in a roasting pan and roast 15 minutes.
2
Meanwhile, whisk the chili sauce, lime juice, brown sugar, olive oil and 2 tsp salt in a measuring cup to dissoolve the sugar. Set half of the mixture aside in a bowl for hte salad. Base the hels with some of hte remaining dressing, then rotate the pan and continue to cook until the hens are golden and a thermometer inserted into the thickest part of the thigh resisters 160 degress, about 20 minutes.
3
Meanwhile, peel and thinly slice the cataloupe and shallot. pell the cucumber, then halve lengthwise, seed and thinly slice. Toss the cantaloupe, shallot and cucumber with the reserved dressing.
4
Divide the salad among plates. Use kithcen shears to cut each quarter in half and place one half on each plate. Drizzle the pan juices over the chicken and salad.
