Try this Curried-Chicken & Vegetable Pan Roast recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 450° and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.
In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.
Make Ahead: The chicken and vegetables can be refrigerated overnight. Reheat gently before serving.
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Serving Size: 1 Serving (342g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 538 | ||
Calories from Fat: 355 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 39.4g | 53 % | |
Saturated Fat 7.9g | 39 % | |
Monounsaturated Fat 20g | ||
Polyunsanturated Fat 9.8g | ||
Cholesterol 127.4mg | 39 % | |
Sodium 194.4mg | 7 % | |
Potassium 873.8mg | 23 % | |
Total Carbohydrate 17.4g | 5 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 13g | ||
Protein 30g | 43 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 538
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