Chicken Curry Dinner with Roasted Vegetables
Ingredients
- 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
Instructions
- Preheat your oven to 425 degrees f.
- Line a large sheet pan with parchment paper or foil.
- Place your sweet potatoes, cauliflower, onion, and garlic on your prepared sheet pan.
- Drizzle veggies with half of the oil; sprinkle with 1 teaspoon curry powder, 1/2 teaspoon salt and 1 teaspoon paprika; toss to coat well.
- Arrange chicken over the vegetables. Drizzle the chicken with remaining oil.
- In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1 teaspoon paprika;sprinkle over chicken. Rub seasonings and oil into all sides of the chicken.
- Roast until vegetables are almost tender, 30-35 minutes.
- Drizzle everything with the bone broth; Bake more 10 - 15 min until chicken and vegetables are tender.
- Enjoy while hot.
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