Curried baked chicken thighs and potatoes
Juicy chicken thighs and potatoes marinated in curry spices and baked until crisp is a delicious and easy weeknight dinner served with a simple side dish.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
- 2 tbsp oil (canola oil, olive oil, etc)
- ¼ cup lemon/lime juice
- 2 tsp salt
- 1-2 tsp sugar (optional)
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp chilli powder
- 1 tsp ground turmeric
- ½ tsp ground cardamom
- 3 garlic cloves crushed
- 2 tsp crushed ginger
- 6 bone-in chicken thighs
- 500 g (1lb) baby potatoes halved
- 1 large onion roughly chopped
Pre-heat the oven to 200°C/400°F.
Combine the oil, lemon/lime juice, spices, garlic and ginger in a bowl and mix well.
Place the chicken, potatoes and onions on a large sheet pan and pour over the chicken and potatoes. Massage the sauce into the chicken.
Place the sheet pan into the oven and allow to bake for 30-35 minutes until the chicken is cooked through and the skin is starting to caramelize. The sugar in the sauce will caramelize quickly so if your chicken is browning too fast, simply cover loosely with a piece of foil.
Remove from the oven then serve with lime wedges, fresh coriander/cilantro and side dishes of your choice.
Calories: 273kcal | Carbohydrates: 20g | Protein: 16g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 83mg | Sodium: 852mg | Potassium: 595mg | Fiber: 2g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 22mg | Calcium: 28mg | Iron: 2mg