Curry Roast Chicken & Veggies
Posted 2/17/2010 @ 2:48:43 pm by todaysbaker.com
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Try this heart-healthy, yet delicious recipe for Curry Roast Chicken & Veggies that you can prepare in less than an hour! This is a great main dish for four people for only $1.96 per serving.
Ingredients:
1 head cauliflower, cut into florets
2 medium sweet potatoes (1 lb), cut into 8 wedges, then halved crosswise
1 large Gala apple, cored, cut into 12 wedges
4 small whole chicken legs (2 lb), cut to separate thighs and drumsticks
4 tsp oil
1 Tbsp curry powder
Garnish: parsley leaves (optional)
Directions:
1. Position oven racks to divide oven into thirds. Heat oven to 450ºF. You'll need two rimmed baking pans lined with foil.
2. Place half the vegetables, apple wedges and chicken on each of the 2 pans. Drizzle 2 tsp oil over each, then sprinkle each with 1½ tsp curry powder. Toss to coat evenly.
3. Roast 15 minutes, toss, then roast 15 to 20 minutes more until chicken is cooked through and vegetables are tender. Sprinkle with parsley leaves, if using.
(Makes 4 servings.)
Nutrients per serving: Calories 449, Protein 35g, Carbohydrates 33g, Dietary Fiber 8g, Fat 21g (Saturated Fat 5g), Cholesterol 107mg, Sodium 190mg.
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