{"id":3625,"date":"2016-01-11T17:00:00","date_gmt":"2016-01-12T01:00:00","guid":{"rendered":"http:\/\/www.winemonthclub.com\/blog\/?p=3625"},"modified":"2016-01-05T15:26:22","modified_gmt":"2016-01-05T23:26:22","slug":"curried-chicken-and-vegetable-pan-roast","status":"publish","type":"post","link":"https:\/\/www.winemonthclub.com\/blog\/curried-chicken-and-vegetable-pan-roast\/","title":{"rendered":"Curried Chicken and Vegetable Pan Roast"},"content":{"rendered":"<p>Perfect for your next dinner party, this dish will warm you up with roasted winter vegetables and savory curried chicken. Pair it with our Premier Series\u00a0<a href=\"http:\/\/www.winemonthclub.com\/chateau-chanteloiseau-cuvee-jean-jules-graves-blanc-2014.htm?catid=1043\" target=\"_blank\">Ch\u00e2teau Chanteloiseau Cuv\u00e9e Jean Jules Graves Blanc 2014<\/a>.<\/p>\n<p>SERVINGS: 12<\/p>\n<h3><a href=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Curried-Chicken-and-Vegetable-Pan-Roast.jpg\"><img loading=\"lazy\" class=\"alignright wp-image-3627\" src=\"http:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Curried-Chicken-and-Vegetable-Pan-Roast-300x300.jpg\" alt=\"Curried-Chicken and Vegetable Pan Roast\" width=\"325\" height=\"325\" srcset=\"https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Curried-Chicken-and-Vegetable-Pan-Roast-300x300.jpg 300w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Curried-Chicken-and-Vegetable-Pan-Roast-150x150.jpg 150w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Curried-Chicken-and-Vegetable-Pan-Roast-768x768.jpg 768w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Curried-Chicken-and-Vegetable-Pan-Roast-1024x1024.jpg 1024w, https:\/\/www.winemonthclub.com\/blog\/wp-content\/uploads\/2016\/01\/Curried-Chicken-and-Vegetable-Pan-Roast.jpg 1512w\" sizes=\"(max-width: 325px) 100vw, 325px\" \/><\/a>INGREDIENTS<\/h3>\n<ul>\n<li>2 pounds butternut squash in 1-inch cubes (from one 2 1\/2-pound squash)<\/li>\n<li>1 1\/2 pounds brussels sprouts, halved<\/li>\n<li>2 large red onions, cut into thin wedges<\/li>\n<li>1 cup canola oil<\/li>\n<li>Salt and freshly ground pepper<\/li>\n<li>1 cup plain fat-free Greek yogurt, plus more for serving<\/li>\n<li>2 tablespoons minced fresh ginger<\/li>\n<li>2 large garlic cloves, minced<\/li>\n<li>1 tablespoon Madras curry powder<\/li>\n<li>4 pounds skinless, boneless chicken thighs<\/li>\n<li>Warm naan, for serving<\/li>\n<\/ul>\n<h3>HOW TO MAKE THIS RECIPE<\/h3>\n<p>Preheat the oven to 450\u00b0 and position racks in the upper and middle thirds. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1\/2 cup of the canola oil; season with salt and pepper. Spread the vegetables on 2 large, sturdy rimmed baking sheets.<\/p>\n<p>In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1\/2 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.<\/p>\n<p>MAKE AHEAD<br \/>\nThe chicken and vegetables can be refrigerated overnight. Reheat gently before serving.<\/p>\n<p><em>Recipe and photo from\u00a0<a href=\"http:\/\/www.foodandwine.com\/recipes\/curried-chicken-and-vegetable-pan-roast\" target=\"_blank\">www.foodandwine.com<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Perfect for your next dinner party, this dish will warm you up with roasted winter vegetables and savory curried chicken. Pair it with our Premier Series\u00a0Ch\u00e2teau Chanteloiseau Cuv\u00e9e Jean Jules Graves Blanc 2014. SERVINGS: 12 INGREDIENTS 2 pounds butternut squash in 1-inch cubes (from one 2 1\/2-pound squash) 1 1\/2 pounds brussels sprouts, halved 2 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":""},"categories":[10],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Curried Chicken and Vegetable Pan Roast | Wine Blog from The International Wine of the Month Club<\/title>\n<meta name=\"description\" content=\"Perfect for your next dinner party, this dish will warm you up with roasted winter vegetables and savory curried chicken.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.winemonthclub.com\/blog\/curried-chicken-and-vegetable-pan-roast\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Curried Chicken and Vegetable Pan Roast | Wine Blog from The International Wine of the Month Club\" \/>\n<meta property=\"og:description\" content=\"Perfect for your next dinner party, this dish will warm you up with roasted winter vegetables and savory curried chicken.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.winemonthclub.com\/blog\/curried-chicken-and-vegetable-pan-roast\/\" \/>\n<meta property=\"og:site_name\" content=\"Wine Blog from The International Wine of the Month Club\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/WineMonthClub\" \/>\n<meta property=\"article:published_time\" 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