Get Off The Couch and Cook

Get Off The Couch and Cook -

Roasted Curried Chicken with Spicy Potatoes & Cauliflower

currieddrumstickstitle

This is one of those recipes that I thought I would try, check off in my recipe book, and move on without much comment made.  That happens a lot, actually.  A number of recipes I try are okay but nothing to write home about… or blog about.  Even with my tweaks I make.  The flavor profile of this recipe, though, was so far outside my cooking experience that I followed it pretty darn close to the original.

I’m glad I did because this was goooooood!  And quick to put together. 🙂

currieddrumsticks3

The chicken and the veggies are cooked at the same time but on separate pans so once you have them in the oven, you have a half hour to do something relaxing, like catching up on an episode of “How I Met Your Mother”.  You’ll just need to pause it after about 15 minutes to flip and stir and switch pans around.

I love Netflix.  I watch so much more TV and movies now, though, thanks to the big red screen but I am becoming a master at balancing being lazy and cooking good food that we shamelessly eat in front of the TV for a number of reasons, most of which are logistical.

currieddrumsticks2

I originally saw this recipe in the Jan/Feb 2014 issue of “Cuisine at Home” but I found an online version as well.  I didn’t veer away from this recipe very much but I did make a couple minor changes to it.

The next time I make this, I’m thinking the 10-Minute Tzatziki would be a great addition on the vegetables.  I’m also going to split this recipe up for you so you can quickly and easily just make either the chicken or the vegetables without having to resort to simple math. 🙂

Roasted Curried Chicken with Spicy Potatoes & Cauliflower
By: 
Prep time: 
Cook time: 
Total time: 
Makes: 5 servings
 
Ingredients
For the chicken
  • 1 Tbsp yellow curry powder
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • 1 tsp finely ground black pepper
  • 10 chicken drumsticks
For the vegetables
  • 2-lb head of cauliflower cut into large but bite-sized florets
  • 2 lbs red skinned potatoes cut into ¾" pieces
  • 2 tsp cumin
  • 2 tsp coriander
  • 1 tsp salt
  • 1 tsp finely ground black pepper
  • ¼ tsp turmeric
  • 3 Tbsp olive oil
Instructions
  1. Cover 2 large rimmed baking sheet with aluminum foil and spray lightly with nonstick cooking spray. Adjust the oven racks in the upper and lower thirds of the oven. Place the pans on each rack and preheat the oven to 475°.
Chicken
  1. If only making the chicken, place a single pan in the center of the oven while the oven is preheating.
  2. In a large resealable bag, combine the curry powder, cumin, coriander, salt and pepper. Add the chicken and seal the bag. Toss to coat the chicken well.
Vegetables
  1. If only making the vegetables, place a single pan in the center of the oven while the oven is preheating.
  2. Place the cut up cauliflower and potatoes in a large bowl. Toss the vegetables with the spices and oil until all are well coated.
Both
  1. As soon as the oven is preheated, remove the pans from the oven. Add the chicken to one pan and the vegetables to the other. If making both, place the vegetables on the top rack and the chicken on the bottom.
  2. Bake for 15 minutes then remove the pans from the oven. Flip the chicken pieces and stir the vegetable. Place back in the oven, this time with the chicken on the top rack and the vegetables on the bottom.
  3. Cook for 15 minutes longer or until the chicken juices run clear when poked.
Notes
From pg 10 of "Cuisine at Home" Jan/Feb 2014 issue

 

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