Sheet Pan Curried Chicken And Vegetables Food

SHEET-PAN CURRIED CHICKEN AND ROOT VEGETABLES

Steps:

• 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.

SHEET PAN CURRIED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 450°F.
• In a large bowl mix 2 Tbsp olive oil, 2 teaspoons of curry powder, and 1 teaspoon of salt. Add cauliflower, carrots, bell pepper, and ginger to bowl and toss gently until fully coated.
• Arrange the vegetables on a greased or lined sheet pan.
• In another bowl add remaining 2 Tablespoons of olive oil, 2 teaspoons of curry powder and 1 teaspoon of salt. Add chicken thighs to the bowl and toss until well coated.
• Place the chicken thighs over the vegetables on the sheet pan.
• Bake the chicken in the oven for 20 minutes then remove from oven to sprinkle the green onions over the chicken and vegetables. Return it to the oven and continue baking for another 10 minutes or until the chicken is cooked through.
• Remove the pan from the oven, sprinkle with cilantro.
• Enjoy!

SHEET-PAN CURRIED CHICKEN AND VEGETABLES

Steps:

• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• In large bowl, mix 2 tablespoons of the melted butter, 1/2 teaspoon of the curry powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and bell pepper; toss to coat. Place in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
• In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and peppers are browned and very tender.
• Add chick peas and peas to pan. Roast 4 to 6 minutes longer or until chick peas and peas are hot. Top with cilantro.

SHEET PAN DINNER WITH CHICKEN AND VEGGIES

Steps:

• Combine mayonnaise and ranch dressing mix in a gallon-sized resealable plastic bag to make the marinade. Place chicken in the bag, squish around to cover, and refrigerate while preparing the other ingredients.
• Preheat oven to 400 degrees F (200 degrees C). Grease a large rimmed baking sheet the size of your oven with olive oil.
• Place red potatoes and baby carrots along the outer edges of the baking sheet, leaving room in the middle for the chicken. Season with salt and pepper.
• Pour breadcrumbs into a bowl or onto a plate. Remove chicken from marinade and drain off excess marinade. Coat chicken in the breadcrumbs and place on the baking sheet with some room in between the pieces.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Turn on the oven's broiler and broil for an additional 3 to 5 minutes.

SHEET-PAN CHICKEN CURRY DINNER

Steps:

• Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.

CURRIED CHICKEN AND VEGETABLES

Steps:

• Combine first 10 ingredients in a small sauce pan.
• Bring to boil, stirring constantly.
• Remove from heat and set aside.
• Place washed chicken breast side up in a shallow roasting pan.
• Brush skin with oil or melted butter.
• (if using duck, prick skin all over to allow fat to drain).
• Roast chicken, uncovered for 1 1/4 to 1 1/2 hours (duck, 1 3/4 to 2 1/4 hours- goose, 2 1/4 to 2 3/4 hours).
• In the meantime, cook potatoes and carrots in boiling salted water until nearly done.
• Drain.
• The last 20 minutes, drain the fat from the roasting pan of chicken.
• Arrange vegetables and the uncooked apples around the bird.
• Spoon honey mixture over chicken, vegetables and apples.
• Roast 20 minutes longer or until a meat thermometer registers 185 degrees and vegetables and apples are tender.
• Baste occasionally with honey mixture during roasting and again before serving.