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Chicken Curry Dinner with Roasted Vegetables
We adore One Pan meals! ❤ What about you?!😍
Always love a good sheet pan dinner, but this one is especially TASTY.
Depending on the curry powder you choose, this can be very mild, spicy…or somewhere in between.💁♀️
Try experimenting with adding a bit more curry powder to YOUR personal taste preferences, as curry powder varies in flavor and intensity.
For a different spin on this, try chopping up carrots, or butternut squash, using this recipe instead of the sweet potatoes. All DELIGHTFUL combinations, and really very delicious roasted with the curry powder and seasonings.
This Chicken Curry with Roasted Vegetables makes for an excellent prep ahead meal idea! Stays good refrigerated in an air-tight container for up to 4 days.
BONUS: One-Pan means super EASY clean-up!
I know we have a lot of folks here who prefer chicken thighs for their juicy-tenderness and (never dried out) flavor, not to mention they’re usually more affordable. This one is for you. And even if you’re not usually a chicken thigh type-of-person, this recipe may change your mind about that!
But of course, if you’d like to use breasts that works too. Depending on the size of the breasts they will likely need more time to roast. The chicken breast should reach an internal temperature of 165°F (I remove it around 160-162°F and let it climb to 165 while resting on the pan). If the chicken breasts vary in thickness, use a meat tenderizer to pound them to an even thickness to ensure that they all cook evenly!
Makes 4 servings
- 6 bone-in chicken thighs
- 2 lbs sweet potatoes or yams, chopped
- 2 cups fresh cauliflower florets
- 1 large onion, chopped
- 3 fresh garlic cloves, minced
- 2 Tbsps avocado oil or olive oil, divided
- 2 tsps curry powder, divided
- 2 tsps smoked paprika, divided
- 1 tsp sea salt
- 1/4 cup chicken bone broth