Recipe(s)! Curried Chicken and Vegetable Pan Roast AND its Equally Delicious Vegan Alternative
I know what youâre thinkingâŚÂ âChicken? Really? Way to already play it safe on boring on the blog, Elizabeth.â Just listen for a minute. This chicken recipe is GOOD. Garlic, ginger, curry⌠smother that on some chicken (or some anything) and itâs hard to go wrong.
The first time I made this recipe (from Food and Wine), I followed instructions to the teaspoon, which I rarely do. And it was awesome. Kind of my go-to chicken dish, especially for a crowd. SO EASY. However⌠I rarely keep chicken in the fridge and I was craving the vegetables specifically. So I just ditched the chicken part and roasted the vegetables and made myself an (Iâm gonna say it) awesome vegan alternative.
The next time that I made the full on chicken version, I prepared the vegetables as I had for the vegan version, and then added the chicken (prepared as instructed in recipe) on top and voilĂ , double the deliciousness! Genius. Iâm a genius. In this one very specific way.
So here you goâŚ. two recipes for the price (blog post) of one! One meaty version, one meat-free version. Both guaranteed to please, and to inspire envy in your office mates when you heat this up in the work microwave. (This really does happen.)
(Note/amateur blogger confession⌠I forgot to take photos of the vegetables all tossed up with the ginger, garlic, and curry - sorry!)
Recipe #1: Curried Chicken and VegetablePan Roast (adapted from Food and Wine) Serves 4.
4 skinless, boneless chicken breasts, about 2 lbs (I accidentally bought chicken tenders, hence the skinny pieces. Oops.)
2 lb brussels sprouts, bottoms trimmed and cut in half lengthwise
2 lb butternut squash, chopped into 1-inch pieces (I used bagged, pre-chopped squash - cause who has time to battle a butternut?)
1 medium red onion, cut into thin strips (this looks like a lot of onion, but youâll want every single bit of it in the end, I promise)
4 large garlic cloves, minced
3 Tbsp fresh ginger, minced
salt and freshly ground black pepper
½ cup extra-virgin olive oil
½ cup plain fat-free Greek yogurt
Preheat oven to 450 degrees. Place rack in middle position.
Mix chopped sprouts, butternut squash, red onion, half of minced garlic, 2 Tbsp ginger, 1 ½ tsp curry powder, Ÿ cup olive oil, salt and pepper in a large bowl. Spread the vegetables out on a large rimmed baking sheet.
In the same bowl, mix together the remaining garlic and ginger with the yogurt, 1 ½ tsp curry powder, Âź cup olive oil, salt and pepper. It will look a little funky. Totally normal, even if a little aesthetically off-putting. Then⌠toss the chicken in the yogurt mix, making sure that itâs all coated wit that gingery garlicy goodness.
Place the chicken on top of the vegetables in the pan. Donât waste the rest of the yogurt mix! Throw that on the vegetables as well.
Roast for 40 minutes. Check if there is any liquid in the pan, and if so, pour that out. That will ensure that you get that delicious caramel-y, crispy char on the vegetables. Rotate the pan and return to the oven. Roast for an additional 20-30 minutes, depending on how crispy you like your vegetables. I like âem crispy.
Serve with yogurt and naan. Done!
Recipe #2: Curried VegetablePan Roast - Vegan! (adapted from Food and Wine)
2 lb brussels sprouts, bottoms trimmed and cut in half lengthwise
2 lb butternut squash, chopped into 1-inch cubes (I used bagged, pre-chopped squash here, cause who has time to battle a butternut?)
1 medium red onion, cut into thin strips (this looks like a lot of onion, but youâll want every single bit of it, I promise)
3 large garlic cloves, minced
2 Tbsp fresh ginger, minced
salt and freshly ground black pepper
Âź cup extra-virgin olive oil
Preheat oven to 400 degrees. Place rack in middle position. Mix everything together in one large bowl. Spread vegetables out onto a large rimmed baking sheet.
Pop baking sheet in the oven and roast for 30 minutes. Check pan for juices and pour out if there are some. Rotate the pan and return to the oven. Roast for another 20-30 minutes, depending on how crispy you like your vegetables.
Serve with yogurt (or not, for vegans!) and some naan, or over rice or cous cous. Itâs an awesome side or a full-on meal.
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