Roasted Curried Chicken
Author: Lyn of The Lovely Pantry
Recipe type: Main
- 6 Chicken Thighs, skin on
- 3 Cloves Garlic, cut into thirds
- 2 Tsp low sodium All Purpose Seasoning
- 2 Tsp Dried Thyme
- 2 Tbsp Jamaican Curry Powder
- Coconut Oil to brush chicken + grease the baking tray
- 1 Large Carrot
- 3 Small White Potatoes
- Salt & Pepper
- Wash and pat dry each piece of chicken
- On a parchment lined surface, place each piece skin side down
- Brush with oil, then season with half of the seasoning (Salt, Pepper, Thyme, All-Purpose, Curry Powder)
- Flip over and do the same for the side with the skin
- Transfer chicken to a foil rimmed baking tray, lightly greased with coconut oil
- Put pieces of garlic between the chicken and set aside
- Cut the carrot and potatoes into 1 inch pieces
- In a small bowl, toss in about 1 tbsp coconut oil. Season with Salt, Pepper & Thyme
- Spread on another foil rimmed baking tray
- Place both trays in the oven and roast for about 45 minutes in a 450F oven
- If skin starts to burn, cover with foil until cooking is complete
- Toss carrots and potatoes half way through
- Serve with fluffy basmati rice
Recipe by Lovely Pantry at https://lovelypantry.com/2012/01/roasted-curried-chicken/
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