Preheat oven to 450°F and line a sheet pan with parchment paper.

In a medium bowl, mix together vinegar and honey. Mix in half the red onion and a pinch of salt and set aside for garnish.

Coat chicken with 1 tablespoon evoo. Sprinkle with salt, pepper and coriander.

Place sweet potatoes and green beans on pan. Drizzle with remaining evoo, season with turmeric, curry powder, salt and pepper. Spread out evenly on pan. Place chicken on the pan with the vegetables. Scatter remaining red onion slices over top.

Bake for 25 minutes or until chicken is cooked through and veg are crisp. Serve with pickled red onion.