Curried-Chicken and Vegetable Pan Roast

Name: Curried-Chicken and Vegetable Pan Roast
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Cuisine: Global
Ingredients: 680 grams brussels sprouts, halved; 907 grams butternut squash in 1-inch cubes (from one 2 1/2-pound squash); 237 milliliters canola oil; 1 Tbsp Madras curry powder; 2 Tbsps minced fresh ginger; 2 larges garlic cloves, minced; 237 milliliters plain fat-free Greek yogurt, plus more for serving; 12 servings Warm naan, for serving; 2 larges red onions, cut into thin wedges; 12 servings Salt and freshly ground pepper; 2 kilograms skinless, boneless chicken thighs

Curried-Chicken and Vegetable Pan Roast might be just the main course you are searching for. One serving contains 369 calories, 36g of protein, and 11g of fat. This recipe serves 12. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. Head to the store and pick up greek yogurt, pounds butternut squash in 1-inch cubes, chicken thighs, and a few other things to make it today. To use up the curry powder you could follow this main course with the Curry Ice Cream with Mango and Pistachio as a dessert.

Instructions

Preheat the oven to 450 and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper.

Ingredients you will need

Brussels Sprouts

Butternut Squash

Salt And Pepper

Canola Oil

Onion

Equipment you will use

Bowl

Oven

Spread the vegetables on 2 large, sturdy rimmed baking sheets.

Ingredients you will need

Vegetable

Spread

Equipment you will use

Baking Sheet

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Curry Powder

Garlic

Ginger

Yogurt

Cooking Oil

Equipment you will use

Bowl

Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through.

Ingredients you will need

Vegetable

Whole Chicken

Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned.

Ingredients you will need

Vegetable

Whole Chicken

Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.

Ingredients you will need

Vegetable

Whole Chicken

Yogurt

Naan