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Curry Roast Chicken and Veggies

  • 4servings
  • 65minutes

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Source: www.womansday.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B9, C, P
MineralsSilicon, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 head(s)

  2. cauliflower , cut into florets

  3. 2 medium (1 lb)

  4. sweet potatoes, cut into 8 wedges , then halved crosswise

  5. 1 large Gala apple, cored , cut into 12 wedges

  6. 4 small (2 lb)

  7. whole chicken legs , cut to separate thighs and drumsticks

  8. 4 teaspoon(s) oil

  9. 1 tablespoon(s) curry powder

  10. Garnish: parsley leaves

Instructions Jump to Ingredients ↑

  1. Position oven racks to divide oven into thirds. Heat oven to 450ºF. You'll need two rimmed baking pans lined with foil.

  2. Place half the vegetables, apple wedges and chicken on each of the 2 pans. Drizzle 2 tsp oil over each, then sprinkle each with 1 1/2 tsp curry powder. Toss to coat evenly.

  3. Roast 15 minutes, toss, then roast 15 to 20 minutes more until chicken is cooked through and vegetables are tender. Sprinkle with parsley leaves, if using.

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