SHEET-PAN CURRIED CHICKEN AND ROOT VEGETABLES

Sheet-Pan Curried Chicken and Root Vegetables image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

8 small bone-in chicken thighs and drumsticks (2 1/2 pounds)
Kosher salt and freshly ground pepper
1 tablespoon Madras curry powder
1 teaspoon paprika
3 tablespoons unsalted butter, melted
1 large turnip, peeled and cut into 1-inch chunks
3 large carrots, peeled and cut into 1-inch chunks
1/2 cup buttermilk
1 cup fresh cilantro
1 cup fresh mint
1 serrano chile pepper, roughly chopped (seeded for less heat)
1/4 cup plus 1 teaspoon mango chutney
1 teaspoon fresh lemon juice

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