"Chicken might be my overall favorite meat for feeding a crowd," Kristin Kimball says. She sometimes roasts it with Indian spices she picks up on her biannual trips to Manhattan—like the curry in this one-pan recipe of yogurt-marinated chicken with butternut squash and brussels sprouts.
Plus: F&W's Chicken Cooking GuideMore Great Chicken Recipes
2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
1 1/2 pounds brussels sprouts, halved
2 large red onions, cut into thin wedges
1 cup canola oil
Salt and freshly ground pepper
1 cup plain fat-free Greek yogurt, plus more for serving
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 tablespoon Madras curry powder
4 pounds skinless, boneless chicken thighs
Warm naan, for serving
How to Make It
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.
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.
The chicken and vegetables can be refrigerated overnight. Reheat gently before serving.
Lush, full-bodied Chardonnay.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
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
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!