Mike and I love roasted vegetables, especially brussels sprouts. We also love butternut squash so I was very excited to see this recipe in the November 2010 issue of Food & Wine. I am also a fan of Grace Parisi who came up with this recipe combining my favorite fall vegetables. Here's the link: http://www.foodandwine.com/recipes/curried-chicken-and-vegetable-pan-roast
Roasted Chicken and Vegetables my way
1 small butternut squash, trimmed, peeled and cut in 1-inch cubes
1 pound brussels sprouts, trimmed and halved
1/2 large red onions, cut into thick slices
4 tablespoons olive oil
kosher salt and freshly ground pepper
1 cup plain fat-free Greek yogurt, plus more for serving
2 tablespoons minced fresh ginger
2 large garlic cloves, pressed
1 tablespoon curry powder
4 skinless chicken thighs
Warm naan, for serving
Preheat the oven to 450° and position rack in the middle third. In a very large bowl, toss the butternut squash with the brussels sprouts, onion slices and 3 tablespoons of the olive oil; season with salt and pepper. Spread the vegetables on a large, sturdy rimmed baking sheet.
In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining tablespoon of olive oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 30 minutes, rotate the pan, cook another 15 minutes until the vegetables are tender and browned, and the chicken is cooked through. Transfer the chicken and vegetables to plates and serve with warm naan and yogurt.
I love one dish meals and this is a winner!