Curried Chicken and Vegetables Redux

I posted a recipe on November 15th for curried chicken, brussel sprouts, butternut squash and onion. I made it tonight and made some changes. The original recipe called for boneless chicken thighs and I used bone in thighs. The first time I cooked the chicken on top of the vegetables like the recipe. Last night I cooked the chicken separately. This method worked out much better for bone in chicken. The chicken takes longer to cook and the vegetables don't get overcooked.

My friend, Jane, has also made this a couple of times. Once with broccoli, once with cauliflower and then with carrots. I guess this means use your favorite root vegetables. Mike and I can't get enough brussel sprouts. Jane said the broccoli was overcooked. If you cook the chicken and vegetables separately you could substitute any of these. If you use broccoli, start the chicken, then the squash and finally add the broccoli for the last 10 minutes.

The other thing that I did last night was that I only used about 1/2 of the butternut squash because it was so large. I will make soup out of the remainder.

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 425° and position rack in the middle third. In a very large bowl, toss the butternut squash with the brussel 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 baking dish sprayed with vegetable spray, 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. Roast for about 20 minutes, rotate the pan, and put the vegetables in the oven on the rack below the chicken. Cook another 15 minutes and stir vegetables, rotate pan and cook 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.

Enjoy...again!