Recipe of the Week: Curried Chicken and Vegetable Sheet Pan Roast

I loved everything about this recipe from the prep to the finished product.  One pan or one pot recipes are all the rage and when time is an issue, one-pan recipes can be a life saver.  This recipe is perfect for a crowd or it can provide hearty leftovers.  

Enjoy!
Stacy

Curried Chicken and Vegetables

Ingredients:

1 butternut squash, cut into 1-inch cubes

1 1/2 pound Brussels sprouts, halved
2 red potatoes, cut into 1 inch cubes

1 large red onion, cut into thin wedges

2 tablespoons olive oil

salt and pepper

1 cup Greek yogurt; plus some for garnish

2 tablespoons fresh ginger

2 large garlic cloves, minced

1 tablespoon Madras curry powder

8 boneless skinless chicken thighs

Naan bread

Directions:

Preheat oven to 450F.

In a large bowl toss the squash, Brussels sprouts, potato and onion with 2 tablespoons olive oil.  Season with salt and pepper.  Spread the vegetables on 2 large sturdy rimmed baking sheets lined with parchment paper.

In the same bowl, combine the yogurt, ginger, garlic and curry powder.  Add the chicken and stir to combine.  Arrange chicken on top of the vegetables.

Roast for 20 minutes, then rotate the pans and pour off any accumulating juices. 

Roast for another 20 minutes or until the chicken is lightly browned and the vegetables are cooked through.

Serve with warm naan bread and a dollop of yogurt.