Description
Sheet pan dinners are a lifesaver! This curry chicken with kale is flavorful, healthy, and ready in under an hour.
Ingredients
Units
Scale
- 1 lbs (454 g) sweet potatoes
- 1 medium red onion
- 2 large garlic cloves
- 1 inch knob (1 tbsp) fresh ginger
- Olive oil
- Sea salt
- 2 tsp Thai red curry paste
- 2 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 1 whole chicken
- 1 bunch Lacinato Tuscan or Dinosaur kale
Instructions
- Preheat the oven to 425°F (223°C).
- On a large rimmed baking sheet, toss the sweet potatoes, red onion, garlic, and ginger with 1 tablespoon of olive oil and 1/2 teaspoon salt. Arrange in an even layer.
- In a small mixing bowl, whisk together the curry paste, lemon juice, maple syrup, 2 tablespoons olive oil, and 1/2 teaspoon salt until combined.
- Arrange the chicken pieces in an even layer on top of the vegetables. Drizzle the chicken with half the red curry mixture and rub the marinade all over the meat. Transfer the sheet pan to the oven and roast for 40 minutes, or until the skin is beginning to brown and the chicken has released some juices.
- While the chicken roasts, in a large mixing bowl, combine the chopped kale leaves with the remaining red curry mixture. Toss until fully coated.
- Remove the chicken from the oven and nestle the marinated kale among the other vegetables. Return to the oven and cook for another 10 minutes, or until the kale is wilted and the top leaves are beginning to crisp.
- Serve the chicken straight from the pan.
Notes
- For extra flavor, marinate the chicken in the curry mixture for at least 30 minutes before roasting.
- If you don’t have Lacinato kale, you can substitute with other hearty greens like collard greens or chard.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated in the oven or microwave.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 10
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 10
- Protein: 40
- Cholesterol: 150