Oven-Baked Curry Spiced Chicken and Vegetables
PREP: 12 MINUTES
COOK: 45 MINUTES
SERVINGS: 4 SERVINGS
- Curry Spice Rub:
- 3 Tbsp Curry Powder
- 2 Tbsp Paprika
- 2 tsp Chili Powder (add more based on spice preference or use cayenne pepper)
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp ginger
- 1-2 tsp black pepper
- 1 tsp salt
- 1 whole chicken, quartered
- Olive oil
- 2 yellow zucchini squash, cut into thick slices
- 2-3 cups Brussels sprouts, washed and halved
- 1 bunch of petite whole carrots, stems cut and carrots peeled
- 2-3 Tbsp olive oil
Preheat oven to 400°F. Combine all curry spice rub ingredients in a small bowl (some amounts can vary due to desired preference). Set aside a little over ¼ of the rub mixture in a separate bowl to be used for the vegetables. The larger amount will be used for the chicken. Take a Baker’s Half Sheet and place chicken quarters across the pan (keep skin on the chicken pieces). Brush with olive oil so all the pieces are completely coated. Taking the bowl filled with the larger amount of rub, sprinkle curry spice mixture evenly on all four pieces of chicken. If you want more flavor, be generous with the rub. Place chicken in preheated oven and bake for 20 minutes.
While chicken is in the oven, place all chopped vegetables in a large bowl. Add olive and the small bowl of remaining spice rub set aside in the beginning. Mix until everything is coated.
After 20 minutes, take chicken out and spread vegetables evenly throughout the pan. Place pan back in the oven and baked for another 25-30 minutes, or until chicken is done and crisp and veggies are cooked through. Make sure to use a thermometer to test if chicken is fully cooked. The internal temperature should be between 160-165°F for each piece. Depending on size of chicken, this time could vary.
Sprinkle pan with fresh cilantro and serve immediately with a grain of your choice.