ONE-PAN CURRIED CHICKEN DINNER

One-Pan Curried Chicken Dinner image

A mouth-watering one-pan meal that's ready in 40 minutes, our easy chicken curry is perfect served alongside basmati rice and naan bread.

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 10

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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:

Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil.
Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss.
Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables.
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).
Just before serving, sprinkle chicken and vegetables with cilantro.

Nutrition Facts : Calories 290, Carbohydrate 14 g, Cholesterol 80 mg, Fat 2 1/2, Fiber 5 g, Protein 26 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 6 g, TransFat 0 g