SHEET-PAN CURRIED CHICKEN AND ROOT VEGETABLES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 450, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 210 milligrams, Sodium 796 milligrams, Carbohydrate 20 grams, Fiber 5 grams, Protein 39 grams, Sugar 8 grams
SHEET-PAN CURRIED CHICKEN
No need to dirty a bunch of skillets and saucepans: Roast chicken, green beans and carrots all on a single baking sheet!
Categories weeknight meals dinner main dish poultry
Time 1h
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat to 425˚. Combine the curry paste, brown sugar and vegetable oil in a small bowl.
- Put the green beans and carrots in a large bowl and toss with a little less than half of the curry mixture and ½ teaspoon salt. Spread out on an oiled rimmed baking sheet.
- Add the chicken and 2 teaspoons salt to the empty bowl, add the remaining curry mixture and toss. Add to the pan, nestling the chicken in the vegetables.
- Roast until the vegetables are tender and a thermometer inserted into the chicken (without touching the bone!) registers 170˚, 40 to 45 minutes. Turn the vegetables and chicken halfway through cooking to prevent them from getting too dark on the bottom. Scrape the chicken, vegetables and any browned bits from the pan into a large serving dish and sprinkle with the cilantro. Serve with rice and lime wedges, if desired.
SHEET-PAN CHICKEN CURRY DINNER
This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
SHEET PAN CURRIED CHICKEN AND VEGETABLES
Sheet Pan Curried Chicken and Vegetables is an easy weeknight dinner recipe made with crispy chicken thighs and roasted vegetables tossed in a fragrant curry.
Provided by Kat Jeter & Melinda Caldwell
Categories Main
Time 40m
Number Of Ingredients 10
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!
Nutrition Facts : Calories 397 kcal, Carbohydrate 14 g, Protein 21 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 110 mg, Sodium 941 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
SHEET-PAN CURRIED CHICKEN AND VEGETABLES
This sheet-pan dinner infuses some rich Indian flavor into ingredients that are already regulars in your fridge and freezer. Chicken breasts take well to sheet-pan cooking, staying juicy and tender as they cook (and this recipe is tested to get the timing just right for ideal results!). Potatoes and bell peppers are simple and familiar vegetables that are family friendly, and with the addition of curry, they're a little more adventurous (and delicious) than usual. This warming, roasted dinner takes just 20 minutes of prep and about an hour total, meaning it's a great solution for an easy weeknight meal with big, bold flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 490, Carbohydrate 34 g, Cholesterol 135 mg, Fat 3, Fiber 6 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 1/2 g
SHEET PAN CURRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 450 degrees F.
- In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
- Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
- Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
- Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
- Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
- Serve with rice, yogurt and lime wedges.
More about "sheet pan curried chicken food"
RED CURRY SHEET PAN CHICKEN RECIPE WITH SWEET POTATOES ...
From feedmephoebe.com
Reviews 7Estimated Reading Time 5 minsServings 4Total Time 1 hr
- On a large rimmed baking sheet, toss the sweet potatoes, red onion, garlic and ginger with 1 tablespoon of olive oil and 1/2 teaspoon salt. Arrange in an even layer on the sheet pan.
- In a small mixing bowl or one-cup measure, whisk together the curry paste, lemon juice, maple syrup, 2 tablespoons olive oil and 1/2 teaspoon salt until combined.
- Arrange the chicken pieces in an even layer on top of the vegetables. Drizzle the chicken with half the red curry mixture and using your hands (or a brush for the squeamish) rub the marinade all over the meat. Transfer the sheet pan to the oven and roast for 40 minutes, or until the skin is beginning to brown and the chicken has released some juicy goodness.
SHEET PAN CURRIED CHICKEN AND VEGETABLES - MY POCKET …
From mypocketkitchen.com
4.6/5 (22)Servings 6Cuisine Fusion, IndianCategory Dinner
- To marinate the chicken, mix yogurt and curry paste together. Place thighs in a bowl and pour over yogurt/curry mix. Stir to coat chicken. Cover and place in fridge for a minimum 1 hour and up to over night.
- Prepare the vegetables and garlic and place together, with the spinach, in large bowl or directly on a large tray. Add oil, cumin and salt and stir until vegetables are coated.
- Pour vegetables on a large tray (you can line with parchment paper). Make a space in the center and arrange chicken pieces.
SHEET PAN CHICKEN CURRY WITH VEGETABLES - CTV 2
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CURRIED-CHICKEN AND VEGETABLE PAN ROAST - FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 15 minsServings 12
- Preheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.
- In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.
SHEET PAN CURRY CHICKEN AND VEGETABLES - AHEAD OF THYME
From aheadofthyme.com
5/5 (2)Total Time 1 hr 40 minsCategory ChickenCalories 306 per serving
- In a large bowl, add chicken thighs, soy sauce, vegetable oil, paprika, yellow curry powder, cumin, balsamic vinegar, brown sugar, salt and pepper. Combine well to coat chicken. Add in potatoes and carrots and toss to coat.
- Preheat the oven to 400 F. Arrange the chicken thighs (skin side up), potatoes, and carrots in a single layer on a large baking sheet and bake for 30 minutes, until the skin is crispy and the internal temperature for the chicken reaches 165 F. Optionally, turn the broiler on high and broil for 2-3 minutes at the end. Broiling will make the skin extra crispy and golden brown.
GWYNETH PALTROW'S SHEET PAN CHICKEN CURRY - BY HEIN VAN ...
From heinstirred.com
Estimated Reading Time 3 mins
- In a large bowl, combine the garlic, curry powder, garam masala, turmeric, ginger and olive oil and work into a paste
CURRIED CHICKEN SHEET PAN DINNER - FEDANDFIT.COM
From fedandfit.com
5/5 (2)Total Time 50 minsServings 5Calories 253 per serving
- Whisk together the ingredients for the chicken marinade, then place the chicken thighs in the marinade.
- Peel the carrots and cut in half lengthwise. Place carrots on a rimmed baking sheet and toss with ghee, lime juice, sea salt, cumin, and pepper. Bake for 10 minutes.
- Remove the carrots from the oven and place the chicken thighs on the baking sheet. Return to the oven and bake for 30 minutes.
SHEET PAN CHICKEN CURRY WITH VEGETABLES - REAL FOOD REAL DEALS
From realfoodrealdeals.com
5/5 (2)Calories 304 per servingCategory Main Course
- Pour 1 tablespoon of the curry mixture on the chopped chicken. Refrigerate until ready to use it.
SHEET PAN CURRY CHICKEN AND VEGETABLES - AVERIE COOKS
From averiecooks.com
4.6/5 (5)Category ChickenCuisine IndianTotal Time 35 mins
- Preheat oven to 425F (if you have a convection oven, use it), line a sheet pan with heavy-duty aluminum foil if desired for easier cleanup, spray with cooking spray; set aside.
- To the sheet pan, add the potatoes, peppers, evenly drizzle with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 to 1 1/2 teaspoons curry powder, and toss with your hands to coat evenly. Bake for about 15 minutes, or until the potatoes are at least halfway cooked through.
- Remove the pan from the oven, add the chicken evenly around the pan, evenly drizzle with the remaining olive oil, salt, pepper, curry powder, and bake for an additional 15 minutes, or until chicken is cooked through and the potatoes are fork-tender.
- Add the peas (I add them straight from the freezer and don't bother to thaw in advance) and bake for 1 to 2 minutes, or until warmed through before serving immediately. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
SHEET PAN CURRY CHICKEN AND VEGETABLES | LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
5/5 (7)Total Time 55 minsServings 4Calories 411 per serving
- In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
- In a large bowl add sliced onions, garlic, cauliflower florets, carrots, 2 tablespoons avocado oil and 1/2 of spice mixture. Mix to combine and spread on to rimmed baking sheet.
CURRIED SHEET PAN CHICKEN - CAULIFLOWER - GRAPES ...
From hummingbirdthyme.com
4.8/5 (6)Category ChickenServings 6Total Time 45 mins
- Heat oven to 425F. Make a curry rub by mixing the yogurt, olive oil, curry powder, and salt until all ingredients are fully incorporated. If not completely emulsified, don’t worry, but you could add a bit more olive oil to make it more uniform.
- While the chicken par-cooks (above), place the following in a large bowl: 1 t curry powder, 1 T olive oil. Mix well, then add the cauliflower, grapes, thyme, 1/2 t salt, 1/4 t pepper. Toss everything well to evenly coat.
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From thefoodcharlatan.com
5/5 (1)Total Time 50 minsCategory Main CourseCalories 679 per serving
- Preheat the oven to 425 degrees F. Move the rack to the upper 1/3 of the oven (I just put it one notch higher than the middle where it normally sits.)Roughly chop the carrots (see photo) and add them to a large bowl.
- Make them roughly the same size as the carrotsDrizzle the carrots and shallots with olive oil, then sprinkle with 1 teaspoon salt and black pepper to taste.
YELLOW CURRY CHICKEN SHEET PAN DINNER - LOVE AS FOOD
From loveasfood.com
Servings 6Total Time 45 minsCategory Dinner
- Set oven to 450 degrees F. Spray a rimmed baking sheet with non-stick spray. Add chicken, potatoes and carrots.
- In a medium bowl, add curry paste, coconut milk, brown sugar, coconut oil and salt. Whisk well. Taste and add more curry paste or salt as needed.
- Pour curry mixture over the chicken and vegetables. With your hands, rub the mixture over everything, being sure it is coated.
- Bake at 450 degrees for 35 minutes, or until an inserted thermometer reaches 165 degrees F. Serve chicken and vegetables with rice.
SHEET PAN PEANUT CHICKEN AND VEGGIES - FOOD WITH FEELING
From foodwithfeeling.com
4.4/5 (5)Calories 527 per serving
- To make the peanut sauce, whisk together the peanut butter, coconut milk, soy sauce, lime juice, Sriracha, and ginger in a small bowl until smooth.
- Adjust a rack in the center and another rack ~4 inches from the broiler. Pre-heat your oven to 425 degrees F. Prepare a large baking tray, roughly 18×13 inches, by spraying with cooking spray.
- In a medium bowl, combine the chicken, soy sauce, lime juice, garlic, ginger, and 1/2 teaspoon of salt. Pour half of the peanut sauce over the chicken and stir.
- Place the sweet potatoes, broccoli, red onion, bell pepper, and sugar snap peas on the prepared pan and toss with sesame oil as well as the remaining salt. Roast in the oven on the center rack, tossing halfway, for about 25-30 minutes or until the sweet potatoes are almost tender.
BAKED CURRY CHICKEN WITH MAPLE - FANNETASTIC FOOD
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5/5 (1)Estimated Reading Time 5 minsServings 3Total Time 35 mins
- Place the chicken thighs, cauliflower, and butternut squash in a large bowl. Add the olive oil, maple syrup, curry powder, ginger, and salt, and toss to coat.
- Spread the chicken and vegetables into a single layer on the sheet pan. Bake for about 25 minutes, until chicken is cooked through and vegetables are tender.
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