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Chicken Curry Dinner with Roasted Vegetables

Servings: 4

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.