Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 4 Ratings
Sara Quessenberry

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Credit: Anna Williams

Recipe Summary

hands-on:
10 mins
total:
55 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

1034 calories; fat 74g; saturated fat 19g; cholesterol 298mg; sodium 1564mg; protein 75g; carbohydrates 14g; sugars 6g; fiber 4.5g; iron 5mg; calcium 100mg.
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