Feed a Crowd: Curried Chicken & Vegetable Pan Roast

As you know by now, I love to entertain, but I don't love cooking while my guests are standing around my stove in my tiny kitchen.

I like easy dishes that can be made in the oven and served buffet style.

This recipe is from this month's Food & Wine and it is the perfect fall/winter party dish for 8 people.
You can spend more time on the side dishes and conversation, rather than sauteing, and stirring.

Another nice thing is that the recipe uses chicken thighs, which are CHEAP! The whole dinner cost about 20 bucks.

I am in love with curry lately, and this had such a nice flavor with the roasted veggies.

Vegetable & Curried Chicken Pan Roast: (adapted from Food & Wine)

2 lbs. butternut squash, cut into 1" cubes
2 red onions, sliced into wedges
1 1/2 lbs. Brussels sprouts, cut in half
olive oil, kosher salt & pepper

4 lbs. chicken thighs (I like skin & bones)
1 cup of nonfat Greek plain yogurt
2 tbsp curry powder
3 garlic cloves
2 tbsp fresh minced ginger



Cut up your veggies and place in a big bowl. Toss with canola oil, kosher salt & pepper to coat.

Lay out the veggies on 1 or 2 baking sheets.



In the same bowl as you tossed the vegetables in, put a cup of yogurt with the curry powder, garlic and fresh ginger. More salt and pepper and a little olive oil. Mix together.

Place all the chicken pieces in the yogurt mixture and with a big spoon, coat all the chicken with the yogurt.

Place the chicken pieces on top of the vegetables on the baking sheet.



Roast the pan(s) at 425F for 45 minutes until chicken is brown and vegetables look nice and roasted.

Serve right from the pan and enjoy!