Sheet-Pan Curried Chicken and Root Vegetables

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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8 small bone-in chicken thighs and drumsticks (2 1/2 pounds)

2 1/2 pounds drumsticks

Kosher salt and freshly ground pepper

1 tablespoon Madras curry powder

1 teaspoon paprika

3 tablespoons unsalted butter, melted

1 large turnip, peeled and cut into 1-inch chunks

3 large carrots, peeled and cut into 1-inch chunks

1/2 cup buttermilk

1 cup fresh cilantro

1 cup fresh mint

1 serrano chile pepper, roughly chopped (seeded for less heat)

1/4 cup plus 1 teaspoon mango chutney

1 teaspoon fresh lemon juice


  1. Put a baking sheet on the middle oven rack; preheat to 500˚. Season the chicken all over with salt and pepper in a large bowl. Add the curry powder, paprika and half the melted butter; toss.
  2. Toss the turnip and carrots with the remaining melted butter in another bowl; season with salt and pepper. Spread out the vegetables and chicken, skin-side up, on the hot baking sheet. Roast until the chicken is cooked through and the vegetables are tender, about 25 minutes.
  3. Meanwhile, puree the buttermilk, cilantro, mint, serrano, 1 teaspoon chutney and the lemon juice in a blender until smooth. Season with salt and pepper. 
  4. Preheat the broiler. Stir the remaining 1/4 cup chutney with 1 teaspoon water in a small bowl. Brush on the chicken and broil until lightly browned, 2 to 3 minutes. Divide the chicken and vegetables among plates. Serve with the herb sauce.