Name: Sheet-Pan Curried Chicken and Root Vegetables
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 8 small bone-in chicken thighs and drumsticks (2 1/2 pounds); 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.

Photograph by Ralph Smith

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Sheet-Pan Curried Chicken and Root Vegetables

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