Sheet-Pan Curried Chicken and Root Vegetables
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 24 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 210 milligrams
- Sodium
- 796 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 5 grams
- Protein
- 39 grams
- Sugar
- 8 grams
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 450
- Total Fat
- 24 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 210 milligrams
- Sodium
- 796 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 5 grams
- Protein
- 39 grams
- Sugar
- 8 grams
Ingredients
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
Directions
- 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.
- 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.
- Meanwhile, puree the buttermilk, cilantro, mint, serrano, 1 teaspoon chutney and the lemon juice in a blender until smooth. Season with salt and pepper.
- 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.
