One-Pan Curried Chicken Dinner

By jab120638

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

Details

Servings 1
Cooking time 40mins
Adapted from bettycrocker.com

Preparation

Step 1

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.