Active Time
15 MIN
Total Time
1 HR 15 MIN
Yield
Serves : 12
© David Malosh

How to Make It

Step 1    

Preheat 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.

Step 2    

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.

Suggested Pairing

Lush, full-bodied Chardonnay.

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Aggregate Rating value: 4

Review Count: 2061

Worst Rating: 0

Best Rating: 5

Author Name: Skip Perkins

Review Body: Do you have a stove-top version for those of us without an oven? I have a cast iron pan as well as a dutch oven, but no regular oven (long story). I can imagine how to do this, but I would love if someone getting paid to do this would do the legwork (and by legwork I mean pay for the crap recipe results).  Thanks, love your articles

Review Rating:

Date Published: 2016-12-23

Author Name: alex bates

Review Body: SO easy. so delicious. AMAZING

Review Rating: 5

Date Published: 2016-12-20

Author Name: emqueue

Review Body: I thought it had too much curry flavor on the chicken, but the veggies were to die for!

Review Rating: 4

Date Published: 2017-02-22