SHEET-PAN CHICKEN WITH CHICKPEAS, CUMIN AND TURMERIC
The yogurt marinade does two very important jobs in this sheet-pan chicken recipe. One, the acidity in the marinade helps tenderize the meat, and two, the sugars in the yogurt help brown and caramelize the skin of the chicken as it roasts. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
Provided by Alison Roman
Categories dinner, lunch, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Season chicken parts with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place oven rack on the top third of the oven and heat to 425 degrees.
- Combine chickpeas, fennel seed, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center. Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, 45 to 50 minutes.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro. Serve with seasoned yogurt alongside as a sauce.
Nutrition Facts : @context http, Calories 1108, UnsaturatedFat 36 grams, Carbohydrate 60 grams, Fat 62 grams, Fiber 16 grams, Protein 78 grams, SaturatedFat 18 grams, Sodium 1896 milligrams, Sugar 14 grams, TransFat 0 grams
SHEET PAN CURRIED CHICKEN AND VEGETABLES
Sheet Pan Curried Chicken and Vegetables is an easy weeknight dinner recipe made with crispy chicken thighs and roasted vegetables tossed in a fragrant curry.
Provided by Kat Jeter & Melinda Caldwell
Categories Main
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F.
- In a large bowl mix 2 Tbsp olive oil, 2 teaspoons of curry powder, and 1 teaspoon of salt. Add cauliflower, carrots, bell pepper, and ginger to bowl and toss gently until fully coated.
- Arrange the vegetables on a greased or lined sheet pan.
- In another bowl add remaining 2 Tablespoons of olive oil, 2 teaspoons of curry powder and 1 teaspoon of salt. Add chicken thighs to the bowl and toss until well coated.
- Place the chicken thighs over the vegetables on the sheet pan.
- Bake the chicken in the oven for 20 minutes then remove from oven to sprinkle the green onions over the chicken and vegetables. Return it to the oven and continue baking for another 10 minutes or until the chicken is cooked through.
- Remove the pan from the oven, sprinkle with cilantro.
- Enjoy!
Nutrition Facts : Calories 397 kcal, Carbohydrate 14 g, Protein 21 g, Fat 28 g, SaturatedFat 6 g, Cholesterol 110 mg, Sodium 941 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
SHEET-PAN CURRIED CHICKEN AND VEGETABLES
This sheet-pan dinner infuses some rich Indian flavor into ingredients that are already regulars in your fridge and freezer. Chicken breasts take well to sheet-pan cooking, staying juicy and tender as they cook (and this recipe is tested to get the timing just right for ideal results!). Potatoes and bell peppers are simple and familiar vegetables that are family friendly, and with the addition of curry, they're a little more adventurous (and delicious) than usual. This warming, roasted dinner takes just 20 minutes of prep and about an hour total, meaning it's a great solution for an easy weeknight meal with big, bold flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- In large bowl, mix 2 tablespoons of the melted butter, 1/2 teaspoon of the curry powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and bell pepper; toss to coat. Place in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
- In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and peppers are browned and very tender.
- Add chick peas and peas to pan. Roast 4 to 6 minutes longer or until chick peas and peas are hot. Top with cilantro.
Nutrition Facts : Calories 490, Carbohydrate 34 g, Cholesterol 135 mg, Fat 3, Fiber 6 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 1/2 g
SHEET-PAN CURRIED CHICKEN
No need to dirty a bunch of skillets and saucepans: Roast chicken, green beans and carrots all on a single baking sheet!
Categories weeknight meals dinner main dish poultry
Time 1h
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Position a rack in the lower third of the oven and preheat to 425˚. Combine the curry paste, brown sugar and vegetable oil in a small bowl.
- Put the green beans and carrots in a large bowl and toss with a little less than half of the curry mixture and ½ teaspoon salt. Spread out on an oiled rimmed baking sheet.
- Add the chicken and 2 teaspoons salt to the empty bowl, add the remaining curry mixture and toss. Add to the pan, nestling the chicken in the vegetables.
- Roast until the vegetables are tender and a thermometer inserted into the chicken (without touching the bone!) registers 170˚, 40 to 45 minutes. Turn the vegetables and chicken halfway through cooking to prevent them from getting too dark on the bottom. Scrape the chicken, vegetables and any browned bits from the pan into a large serving dish and sprinkle with the cilantro. Serve with rice and lime wedges, if desired.
SHEET-PAN CHICKEN CURRY DINNER
This sheet-pan chicken curry is a quick way to get a meal on the table without fuss. Everyone loves it, and it's healthy to boot! Serve it with a side of jasmine rice. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat., Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon pepper; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
Nutrition Facts : Calories 409 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 686mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 6g fiber), Protein 28g protein. Diabetic Exchanges
SHEET PAN CAULIFLOWER CURRY WITH RAITA
This delicious cauliflower curry is loosely inspired by Aloo Gobi, a traditional Indian dish made with cauliflower and potatoes. This version has all of the essential elements, but is prepared entirely on a sheet pan and bulked up with canned chickpeas. Serve with raita, a refreshing cucumber yogurt sauce, and coconut rice or toasted naan for an easy, filling weeknight dinner!
Provided by Laura // A Beautiful Plate
Categories Healthier Dinners
Time 1h
Number Of Ingredients 25
Steps:
- Preheat the oven to 450°F (232°C)with a rack in the center position.
- Prepare the Cauliflower Curry: In a large mixing bowl, combine the extra virgin olive oil, jalapeno, ginger, garlic, lemon juice, garam masala, turmeric, cumin, coriander, garlic powder, and salt. Mix together throughly.
- Add the cauliflower florets and cubed potato to the bowl.
- Gently toss the cauliflower and potato in the spiced oil marinade (*note: I use my hands, but if you're sensitive to spices or heat, use disposable kitchen gloves or two large mixing spoons) until they're evenly coated. Allow the mixture to marinate for 15 to 20 minutes at room temperature as the oven preheats (*if you are short on time, you can skip this step).
- Spread the cauliflower and potatoes in an even, thin layer on a rimmed standard half sheeet pan - leaving space between the pieces to encourage even caramelization during roasting. *Note: I prefer to use an unlined sheet pan for better caramelization, but please know that turmeric is stain-prone.
- Roast for 20 to 25 minutes, rotating the pan and flipping the vegetables halfway through. Remove from the oven, distribute the chickpeas evenly onto the sheet pan, and roast for an additional 10 to 15 minutes or until the vegetables are caramelized and fork tender.
- Prepare the Raita: During roasting, prepare the raita sauce. Combine the greek yogurt, grated cucumber (*be sure to squeeze it out to remove any moisture), garlic, lemon juice, salt, cumin, black pepper, and mint leaves in a medium bowl. Stir to combine. Season to taste, adding more salt, lemon juice, or fresh mint as you like.
- Just Before Serving: Remove the sheet pan from the oven and deglaze the pan with ⅓ cup warm water, gently tossing the vegetables and scraping the bottom of the pan to pick up any caramelized bits. *Note: You can skip this step, but I like the added moisture it provides.
- Garnish with reserved lemon zest, torn mint leaves, and fresh cilantro. Serve with raita alongside coconut rice or toasted naan.
Nutrition Facts : ServingSize 1 serving, Calories 260 kcal, Carbohydrate 42 g, Protein 14 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 13 mg, Sodium 1135 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 3 g
SHEET PAN CURRIED CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 450 degrees F.
- In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
- Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
- Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
- Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
- Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
- Serve with rice, yogurt and lime wedges.
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- On a large rimmed baking sheet, toss the sweet potatoes, red onion, garlic and ginger with 1 tablespoon of olive oil and 1/2 teaspoon salt. Arrange in an even layer on the sheet pan.
- In a small mixing bowl or one-cup measure, whisk together the curry paste, lemon juice, maple syrup, 2 tablespoons olive oil and 1/2 teaspoon salt until combined.
- Arrange the chicken pieces in an even layer on top of the vegetables. Drizzle the chicken with half the red curry mixture and using your hands (or a brush for the squeamish) rub the marinade all over the meat. Transfer the sheet pan to the oven and roast for 40 minutes, or until the skin is beginning to brown and the chicken has released some juicy goodness.
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- Preheat oven to 400 F. Spray olive oil on baking sheet pan. Add baby potatoes, flavor with little salt and black pepper powder and bake for 10 minutes.
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- In a small bowl, mix curry powder, cumin, garlic powder, salt, pepper, cinnamon, and cayenne (if using) to combine.
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- Preheat the oven to 425 degrees F. Lay a large rimmed 18x13 inch "half sheet" baking pan out and spray with nonstick cooking spray. Place the chicken thighs on the baking sheet.
- Peel the onion, and cut into quarters. Then slice into 1/4 inch wedges. Seed the bell pepper, and slice into 1/4-inch strips. Then cut the strips in half. Peel the sweet potato, and cut into 1/4-inch rounds. Then cut all the rounds into quarters. Spread the vegetables out on the baking sheet in a single layer.
- Sprinkle the top of the chicken and vegetables with curry powder, Chinese five spice, cayenne, thyme, 1 1/2 teaspoons salt, and black pepper to taste. Bake for 20 minutes.
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4.6/5 (5)Category ChickenCuisine IndianTotal Time 35 mins
- Preheat oven to 425F (if you have a convection oven, use it), line a sheet pan with heavy-duty aluminum foil if desired for easier cleanup, spray with cooking spray; set aside.
- To the sheet pan, add the potatoes, peppers, evenly drizzle with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 to 1 1/2 teaspoons curry powder, and toss with your hands to coat evenly. Bake for about 15 minutes, or until the potatoes are at least halfway cooked through.
- Remove the pan from the oven, add the chicken evenly around the pan, evenly drizzle with the remaining olive oil, salt, pepper, curry powder, and bake for an additional 15 minutes, or until chicken is cooked through and the potatoes are fork-tender.
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- In a small bowl, mix together curry powder, paprika, cumin, garlic powder, 1/4 tsp pepper, and 1/4 tsp salt.
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