One-Pan Curried Chicken Dinner

 


Ingredients

  • 1
    tablespoon ghee, coconut oil or olive oil
  • 4
    cups cauliflower florets
  • 3
    cups carrot sticks
  • 1
    red bell pepper, cut into pieces
  • 1
    tablespoon chopped fresh gingerroot
  • 4
    teaspoons curry powder
  • 2
    teaspoons salt
  • 6
    skin-on bone-in chicken thighs
  • 2
    cups chopped green onions
  • 1
    cup coarsely chopped fresh cilantro

Steps

1 Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil.

2 Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss.

3 Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables.

4 Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

5 Just before serving, sprinkle chicken and vegetables with cilantro.

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