Chicken Curry
Serves 4|
Hands-On Time:
|
Total Time:
Ingredients
- 1 3 1/2- to 4-pound chicken
- 4 tablespoons olive oil
- 2 1/2 teaspoons kosher salt
- 3/4 teaspoon black pepper
- 2 tablespoons curry powder
- 8 carrots, halved lengthwise and cut into 1-inch pieces
Directions
- Heat oven to 400° F. Pat the chicken dry with paper towels and place in a roasting pan. Combine 2 tablespoons of the oil, 1 1/2 teaspoons of the salt, 1/2 teaspoon of the pepper, and the curry powder. Drizzle the chicken with the mixture and rub to coat.
- Toss the carrots with the remaining salt, pepper, and oil and place in the pan. Roast, stirring once, until the chicken is cooked through and a thigh registers 180° F on a meat thermometer, about 45 minutes. Serve with cooked rice.
Nutritional Information
- Per Serving
- Calories 1034
- Fat 74g
- Sat Fat 19g
- Cholesterol 298mg
- Sodium 1564mg
- Protein 75g
- Carbohydrate 14g
- Sugar 6g
- Fiber 4.5g
- Iron 5mg
- Calcium 100mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Pat washed fruits and veggies dry before bagging them for storage. Damp items spoil quickly.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
