Sheet Pan Curry Drumsticks With Roasted Vegetables
Curry Sheet Pan Drumsticks
Serves 4 to 6
Here is what you need:
½ cup Thai red curry paste
1 TBS brown sugar (add a little more sugar if you want a milder curry)
1 head cauliflower cut into pieces
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
Serve with rice and lime wedges.
Vegetable Note: I’ve made this recipe with green beans, onions and peppers. Use what you have on hand. You could even add chunks of potatoes.
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 cauliflower 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 remove the vegetables. If you want your vegetables more charred, keep them in on the sheet pan, just flip them. I find that they are plenty cooked at this point. Return the chicken to the oven and roast for another 15 minutes. Or you could add the vegetables during the last 15 minutes of cooking your chicken.
Slide everything off the pan and into a large serving platter. Sprinkle with cilantro and serve with rice and lime wedges.