PD 2021 Holiday Recipe Book

Sheet Pan Curried Chicken INSTRUCTIONS Submitted by Sam Meinert Position a rack in the lower third of the oven and preheat to 450°. In a small bowl, combine the curry paste, vegetable oil, brown sugar, and 1 TSP of Kosher Salt. Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 TSP of salt. Nestle the chicken on the sheet pan. Using a spoon, spread the remaining curry mixture on the drumsticks. Coat evenly. Season chicken with the remaining 3/4 TSP of salt. Roast the chicken and vegetables (turning them halfway through to prevent them from burning) until they are tender and a thermometer reads 170, about 30 minutes. Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with cilantro. Serve over rice.

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INGREDIENTS

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1/2 Cup Red Curry Paste 4 TBSP Vegetable Oil 1 Heaping TBSP Dark Brown Sugar, Packed 2 1/2 TSP Kosher Salt 1 lb Green Beans, Trimmed 1 lb Carrots, Cut Lengthwise into 1-1/2-inch Length 12 Skin-on Chicken Drumsticks 1 Cup Fresh Cilantro Basmati Rice for Serving

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