One-Pan Curried Chicken Dinner

Ingredients

1

tablespoon ghee, coconut oil or olive oil

4

cups cauliflower florets

3

cups carrot sticks

1

red bell pepper, cut into pieces

1

tablespoon chopped fresh gingerroot

4

teaspoons curry powder

2

teaspoons salt

6

skin-on bone-in chicken thighs

2

cups chopped green onions

1

cup coarsely chopped fresh cilantro

Method

•  Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil.
• 2 Arrange cauliflower, carrots, bell pepper and ginger root in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss.
• 3 Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables.
• 4 Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
• 5 Just before serving, sprinkle chicken and vegetables with cilantro.