Sheet Pan Curried Chicken and Root Vegetables
Ingredients
- 8 small bone-in chicken thighs and drumsticks (2 1/2 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon Madras curry powder
- 1 teaspoon paprika
- 3 tablespoons unsalted butter, melted
- 1 large turnip, peeled and cut into 1-inch chunks
- 3 large carrots, peeled and cut into 1-inch chunks
- 1/2 cup buttermilk
- 1 cup fresh cilantro
- 1 cup fresh mint
- 1 serrano chile pepper, roughly chopped (seeded for less heat)
- 1/4 cup plus 1 teaspoon mango chutney
- 1 teaspoon fresh lemon juice
Instructions
Sheet-Pan Curried Chicken and Root Vegetables serves 4 original recipe by Food Network.
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