BEST SHEET PAN CHICKEN RECIPES RECIPES

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SHEET PAN CURRIED CHICKEN RECIPE | REE DRUMMOND - FOO…



Sheet Pan Curried Chicken Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup red curry paste
4 tablespoons vegetable oil, plus more for the sheet pan 
1 heaping tablespoon dark brown sugar, packed 
2 1/2 teaspoons kosher salt
1 pound green beans, trimmed 
1 pound carrots, halved lengthwise and cut into 1 1/2-inch chunks 
12 skin-on chicken drumsticks 
1 cup fresh cilantro leaves
Basmati rice, for serving (two to three 8.5-ounce pouches of microwave rice, cooked according to package directions) 
12 ounces plain Greek yogurt, for serving 
2 limes, cut into wedges, for serving

Steps:

  • Position a rack in the lower third of the oven and preheat to 450 degrees F.
  • In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
  • Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
  • Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
  • Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
  • Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
  • Serve with rice, yogurt and lime wedges.

SHEET PAN CURRIED CHICKEN RECIPE | REE DRUMMOND - FOO…



Sheet Pan Curried Chicken Recipe | Ree Drummond - Foo… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 55 minutes

Cook Time 25 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup red curry paste
4 tablespoons vegetable oil, plus more for the sheet pan 
1 heaping tablespoon dark brown sugar, packed 
2 1/2 teaspoons kosher salt
1 pound green beans, trimmed 
1 pound carrots, halved lengthwise and cut into 1 1/2-inch chunks 
12 skin-on chicken drumsticks 
1 cup fresh cilantro leaves
Basmati rice, for serving (two to three 8.5-ounce pouches of microwave rice, cooked according to package directions) 
12 ounces plain Greek yogurt, for serving 
2 limes, cut into wedges, for serving

Steps:

  • Position a rack in the lower third of the oven and preheat to 450 degrees F.
  • In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
  • Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
  • Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
  • Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
  • Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
  • Serve with rice, yogurt and lime wedges.

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