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One pot

Curried Chicken Sheet-Pan Bake

with Roasted Sweet Peppers, Potatoes & Cilantro Cream

Cooking time

30 minutes

Servings

2/4

Calories

570 /serving

They say families that eat together, stay together—well, flavours that cook together mesh just as well! Make your clean-up a breeze tonight with this one-pan recipe, where the fragrant complexity of a mild curry blend enlivens tender chicken, sweet peppers and roasted potatoes. For added flair, you’ll create a creamy little sauce spiked with cilantro. If you’re anything like us, you’ll spoon it over everything.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 450g Baby potatoes
  • 200g Sweet peppers
  • 1 Bunch of cilantro
  • 1 Scallion
  • 1 Lime (or lemon)
  • 100g Edamame
  • 43ml Sour cream
  • 11.25g Curry Time in Chennai spice blend (turmeric, coriander, salt, mustard, fenugreek, garlic, cumin, onion, wheat flour, fennel, black pepper)

Contains: Milk, Mustard, Soy, Sulphites, Wheat

You will need:

Zester
Sheet pan
Oil
Salt & pepper
Parchment paper
Total Fat
21 g
Saturated Fat
5 g
Sodium
800 mg
Total Carbs
54 g
Sugars
8 g
Protein
47 g
Fibres
12 g
Preparation
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Start the sheet-pan bake
Preheat the oven to 450°F. Cut the potatoes into bite-size pieces. Toss with a drizzle of oil; season with ⅓ of the spice blend and S&P. Pat the chicken thighs dry with paper towel; season with ½ the remaining spice blend and S&P (if you received a different cut of chicken, find your alternate cooking method at www.makegoodfood.ca/chicken). On a lined sheet pan, arrange the chicken and the potatoes in a single layer. Place in the oven and cook, without flipping, 12 to 15 min., until partially cooked.
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Mise en place
While the chicken and potatoes roast, halve and core the sweet peppers. Toss with a drizzle of oil; season with the remaining spice blend and S&P. Zest and quarter the lime. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Finely chop the cilantro leaves and stems.
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Finish the sheet-pan bake
Remove the sheet pan of chicken and potatoes from the oven; add the seasoned peppers. Return to the oven, stir the potatoes and cook, without flipping the chicken, 12 to 15 minutes, until the chicken*, potatoes and peppers are cooked through. Switch the oven to broil; remove the sheet pan from the oven. Add the edamame (pat dry with paper towel before adding). Return to the oven and cook, 2 to 4 minutes, until beginning to brown.
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Make the cilantro cream
While the sheet-pan bake cooks, in a medium bowl, combine the sour cream, as many of the white bottoms of the scallion and as much lime zest as you’d like, juice from up to ½ the lime wedges (to taste), up to ½ the cilantro (to taste) and 1 tbsp water (double for 4 portions). Season with S&P to taste. Stir to combine thoroughly.
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Plate your dish
Divide the finished chicken and vegetables between your plates. Drizzle with the cilantro cream. Garnish with the remaining lime wedges, as many of the green tops of the scallion as you’d like and the remaining cilantro to taste. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.