Curried Chicken Pan Roast
Prep time: 
Cook time: 
Total time: 
Serves: 4
Adapted from Food and Wine You can use peeled and cubed butternut squash here, as the original recipe calls for, or kabocha or delicata with the skin still on, cut into chunks.
  • 1 pounds winter squash in 1 inch cubes
  • 1 pound brussels sprouts, halved
  • 2 large red onions, peeled and root and stem ends removed, and cut into vertical wedges
  • ½ cup neutral oil, such as grapeseed or canola, or olive oil if that's what you have, divided
  • Salt and pepper
  • ½ cup plain Greek yogurt
  • 1 tablespoon minced fresh ginger
  • 2 large garlic cloves, minced
  • 2 teaspoons Madras curry powder
  • 2 pounds skinless, boneless chicken thighs
  • Pita bread or Naan, for serving
  1. Preheat the oven to 450°.
  2. Toss the squash, onion, sprouts and ¼ cup of the oil. Spread onto a half sheet roasting pan lined with foil, and season liberally with salt and pepper.
  3. Using the same bowl, combine the ginger, garlic, curry powder, yogurt and remaining ¼ c. of oil and stir to mix. Toss the chicken in the yogurt mixture, and arrange on top of the vegetables.
  4. Roast for about 45 minutes, until the vegetables are tender and the chicken is browned. Serve with pita bread or naan.
Recipe by The Domestic Front at