Sheet Pan Chicken Thigh Curry

Name: Sheet Pan Chicken Thigh Curry
Prep time: 25 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Indian
Ingredients: 4 tablespoons butter, melted; 2 tablespoons curry powder; 2 1/2 teaspoons fine sea salt or kosher salt; 1/2 teaspoon pepper; 3 lb small new potatoes, quartered; 2 1/2 lb boneless skinless chicken thighs (10 to 12 thighs); 2 cans (15 oz each) chickpeas, drained, rinsed; 1 can (14.5 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes, undrained; 2 tablespoons chopped fresh cilantro leaves; 1/2 cup plain Greek yogurt; 1 lime, cut into wedges

25 Minutes Prep
1 Hour 5 Minutes Total
10 Servings
400 Calories per Serving

Load up your oven with yummy curried chicken and potatoes for a great Sunday supper that will feed a crowd – or leave you with plenty of leftovers for the rest of the week.

Ingredient List

4 tablespoons butter, melted
2 tablespoons curry powder
2 1/2 teaspoons fine sea salt or kosher salt
1/2 teaspoon pepper
3 lb small new potatoes, quartered
2 1/2 lb boneless skinless chicken thighs (10 to 12 thighs)
2 cans (15 oz each) chickpeas, drained, rinsed
1 can (14.5 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes, undrained
2 tablespoons chopped fresh cilantro leaves
1/2 cup plain Greek yogurt
1 lime, cut into wedges

Preparation

Heat oven to 425°F. Spray 2 (18x13-inch) rimmed sheet pans with cooking spray.
In large bowl, mix 2 tablespoons of the butter, 1 tablespoon of the curry powder, 1 teaspoon of the salt and the pepper. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 15 minutes; turn. Return to oven 25 to 30 minutes or until browned in spots and fork-tender.
Meanwhile, in same large bowl, mix remaining 2 tablespoons butter, remaining 1 tablespoon curry powder and remaining 1 1/2 teaspoons salt. Add chicken, and toss to coat; add chickpeas and tomatoes, and toss to coat. Arrange in single layer on second pan. Roast 30 to 35 minutes on second oven rack, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Serve chicken mixture with potatoes. Top with cilantro; serve with yogurt and lime wedges.

Tips

Make curried chicken-potato salad with the leftovers: Dice chicken and potatoes; add chickpeas, and toss in the cooking liquid and a little vinaigrette. Stir in green onions and herbs.
Opt for salt-free curry whenever possible.

Nutrition Information

Servings: 10

Serving size: 1 Serving

Amount per serving (Calories ): 400

Nutrition Facts
Food component / Nutrient	Amount	% Daily Value*
Total Fat	12g	18%
Saturated Fat	5g	24%
Trans Fat	0g	% Value not available
Cholesterol	120mg	41%
Sodium	910mg	38%
Total Carbohydrate	41g	14%
Dietary Fiber	7g	28%
Soluble Fiber	0g	% Value not available
Sugars	6g	% Value not available
Protein	32g	% Value not available
Vitamin D	Value not available	4%
Vitamin E	Value not available	4%
Calcium	Value not available	8%
Iron	Value not available	20%
Potassium	890mg	25%
Thiamin	Value not available	10%
Riboflavin	Value not available	25%
Niacin	Value not available	35%
Vitamin B6	Value not available	40%
Vitamin B12	Value not available	25%
Pantothenic Acid	Value not available	15%
Phosphorus	Value not available	30%
Magnesium	Value not available	20%
Zinc	Value not available	25%
Manganese	Value not available	40%
Selenium	Value not available	45%
Copper	Value not available	20%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.