Every busy family needs a one-pan recipe to throw in the oven and forget. We’ve created a complete meal with chicken, vegetables and a coconut curry sauce. Add some cooked rice to round out the dinner.
Sheet Pan Coconut Pecan Curry Chicken
Pecan
Main Dish
Gluten Free
prep
20
minscook
40
minsmake
4
servings1/2 cup
canned coconut milk
2-1/2 teaspoons
curry powder, divided
4 cloves
garlic, finely chopped
2 tablespoons
vegetable oil, divided
1-1/2 teaspoons
grated fresh ginger
3 pounds
bone-in skin-on chicken thighs
2 medium
sweet potatoes (about 1-1/2 pounds), peeled, cut into 2-inch pieces
1
red onion, cut into 1-inch wedges
1-1/4 teaspoons
kosher salt
3/4 cup
Fisher® Pecan Halves
1/2 cup
chopped fresh cilantro
1/3 cup
golden raisins (optional)
Food Safety Instruction
DIRECTIONS
- Heat oven to 425°F. Whisk coconut milk and 1/2 teaspoon curry powder in small bowl until blended; set aside. Mix garlic, 1 tablespoon oil, ginger and remaining 2 teaspoons curry powder in separate small bowl.
- Place chicken in large resealable bag; add garlic mixture. Seal bag and massage to evenly coat chicken with mixture.
- Arrange potatoes and onions on large rimmed baking sheet. Toss with remaining 1 tablespoon oil. Arrange chicken, skin-side up, among vegetables on pan. Discard bag and remaining garlic mixture. Sprinkle chicken and vegetables with salt.
- Bake 40-45 minutes or until vegetables are tender and internal temperature of chicken reaches 165°F. Top with Fisher® Pecans, cilantro and raisins, if using. Drizzle each serving with some of the pan drippings and the coconut milk mixture.
