Curry Sheet Pan Drumsticks
Serves 4 to 6
Here is what you need:
12 drumsticks
½ cup Thai red curry paste
1 TBS brown sugar (add a little more sugar if you want a milder curry)
1 pound green beans, trimmed
1 pound carrots, peeled cut into chunks (about 1 ½ inch) then split in half lengthwise
1 cup fresh cilantro leaves (or parsley if you don’t like cilantro) chopped
vegetable oil
kosher salt
Serve with rice, lime wedges and Greek yogurt.
Here is what you need to do:
Preheat your oven to 450 degrees. You will cook the chicken on the lower third of the oven.
In a large bowl mix together the curry paste, 4 TBS of vegetable oil, brown sugar and 1 tsp of salt. Taste and adjust seasoning if needed.
Brush a sheet pan with vegetable oil. Put the beans and carrots in the bowl and toss to coat with the curry sauce, shake off any excess then place them on the pan in a single layer. *
In batches toss the drumsticks in the bowl with the remaining curry sauce, coating them all. Place the chicken on the sheet with the vegetables.Season the entire pan with salt.
Place sheet pan in oven and roast for 15 minutes. Remove from oven and flip the chicken and vegetables.Return to the oven and roast for another 15 minutes.
*If you put the vegetables in the oven at the same time as the chicken they will get very cooked and slightly charred.If you prefer your vegetables less cooked, add them to the pan 10 minutes after you put the chicken in.
Slide everything off the pan and into a large serving platter.Sprinkle with cilantro and serve with rice,lime wedges and yogurt. Let's Eat!!