One-Pan Curried Chicken Dinner

Blogger Betsy Nelson from Focused on Flavor shares an easy sheet-pan dinner infused with the flavors of a traditional Indian curry.

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 6

1
tablespoon ghee, coconut oil or olive oil
4
cups cauliflower florets
3
cups carrot sticks
1
red bell pepper, cut into pieces
1
tablespoon chopped fresh gingerroot
4
teaspoons curry powder
2
teaspoons salt
6
skin-on bone-in chicken thighs
2
cups chopped green onions
1
cup coarsely chopped fresh cilantro

  • 1 Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil.
  • 2 Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss.
  • 3 Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables.
  • 4 Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • 5 Just before serving, sprinkle chicken and vegetables with cilantro.

Expert Tips

Roasting chicken with the skin and the bones included add much more flavor to this dish, but if you would prefer to use boneless skinless chicken breasts, you will need to nestle the chicken breasts down into the vegetables to keep them moister.

You can also add diced potatoes to the vegetable mixture during roasting if you would like, just use a bigger roasting pan.

If you would like to spice the mixture up, try adding minced jalapeno peppers when adding the green onions.

To make this recipe a tasty vegan and vegetarian dish, eliminate the chicken and add a 12-ounce can of garbanzo beans, drained and rinsed and use coconut or olive oil. Add 1/4 cup shredded coconut and 1/2 cup cashew halves during the last 10 minutes of roasting.

Serve with cooked basmati rice and naan bread for a complete meal.