Ingredients:

  • lbs Boneless, skinless chicken thighs (cut into 1.5-inch pieces)
  • medium Carrots (peeled and chopped into 1-inch pieces)
  • medium Parsnips (peeled and chopped into 1-inch pieces)
  • large Red Onion (cut into large wedges)
  • cup Brussels Sprouts (trimmed and halved)
  • /2 cup Full-fat plain Greek Yogurt
  • tablespoons Mild Curry Powder
  • /4 cup Apricot Jam or Chutney (smooth)
  • teaspoon Fresh Ginger (finely grated)
  • cloves Garlic (minced)
  • tablespoons Olive Oil (divided)
  • teaspoon Kosher Salt
  • /2 teaspoon Black Pepper (freshly cracked)
  • /4 cup Fresh Coriander (chopped, for garnish)
  • tablespoons Flaked Toasted Almonds (optional garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the Greek yogurt, curry powder, apricot jam, grated ginger, minced garlic, 1 tablespoon of olive oil, salt, and pepper until smooth to create the marinade.
  3. Add the cut chicken pieces to the bowl and toss thoroughly until every piece is well coated. Set aside.
  4. In the same bowl, toss the carrots, parsnips, and red onion with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper.
  5. Spread the coated root vegetables out on the prepared sheet pan in a single layer. Place the marinated chicken pieces among the vegetables, ensuring everything has space to roast, not steam.
  6. Place the sheet pan in the preheated oven and roast for 20 minutes.
  7. Remove the tray. Quickly toss the halved Brussels sprouts onto the open spaces on the tray.
  8. Return to the oven and roast for another 15–20 minutes, or until the chicken is cooked through (165°F/74°C internal temperature) and the vegetables are tender and caramelised.
  9. Remove from the oven, let rest for 5 minutes off the heat. Garnish generously with fresh coriander and toasted almonds before serving directly from the pan.