Name: Red Curry Sheet Pan Chicken with Sweet Potatoes and Crispy Kale
Total time: PT3600.0S
Yield: 4
Ingredients: 1 pound Sweet Potato; 1 Red Onion; 2 clove Garlic; 1 inch Fresh Ginger; 4 tablespoon Olive Oil; 1 teaspoon Sea Salt; 2 teaspoon Thai Red Curry Paste; 1 Lemon; 1 tablespoon Maple Syrup; 1 Whole Chicken; 1 bunch Tuscan Kale

This sheet pan chicken dinner is one of my favorite low-fuss complete meals. Thanks to the sweet potatoes and kale, the recipe is also completely paleo.

Low-Fat

Oven

Intermediate

Red Curry Sheet Pan Chicken with Sweet Potatoes and Crispy Kale

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Sweet Potato

pound

Red Onion

Garlic

clove

Fresh Ginger

inch

Olive Oil

tablespoon

Sea Salt

teaspoon

Thai Red Curry Paste

Lemon

Maple Syrup

Whole Chicken

Tuscan Kale

bunch

Preheat the oven to 425 degrees F (220 degrees C).

On a large rimmed baking sheet, toss {@1:}, {@3:}, {@5:} and {@0:} with {@2:} and {@4:}. Arrange in an even layer on the sheet pan.

On a large rimmed baking sheet, toss Sweet Potato (1 pound), Red Onion (1 N/A), Garlic (2 clove) [minced] and Fresh Ginger (1 Inch) with Olive Oil (2 tablespoon) and Sea Salt (1/2 teaspoon). Arrange in an even layer on the sheet pan.

On a large rimmed baking sheet, toss Sweet Potato (1 pound), Red Onion (1), Garlic (2 clove) and Fresh Ginger (1 inch) with Olive Oil (2 tablespoon) and Sea Salt (1/2 teaspoon). Arrange in an even layer on the sheet pan.

In a small mixing bowl or one-cup measure, whisk together the {@0:}, juice from {@4:}, {@1:}, {@2:} and {@3:} until combined.

In a small mixing bowl or one-cup measure, whisk together the Thai Red Curry Paste (2 teaspoon), juice from Lemon (1 N/A) [freshly squeezed], Maple Syrup (1 tablespoon), Olive Oil (2 tablespoon) and Sea Salt (1/2 teaspoon) until combined.

In a small mixing bowl or one-cup measure, whisk together the Thai Red Curry Paste (2 teaspoon), juice from Lemon (1), Maple Syrup (1 tablespoon), Olive Oil (2 tablespoon) and Sea Salt (1/2 teaspoon) until combined.

Arrange the {@0:} in an even layer on top of the vegetables. Drizzle the chicken with half the red curry mixture and using your hands (or a brush for the squeamish) rub the marinade all over the meat.

Arrange the Whole Chicken (1 N/A) in an even layer on top of the vegetables. Drizzle the chicken with half the red curry mixture and using your hands (or a brush for the squeamish) rub the marinade all over the meat.

Arrange the Whole Chicken (1) in an even layer on top of the vegetables. Drizzle the chicken with half the red curry mixture and using your hands (or a brush for the squeamish) rub the marinade all over the meat.

Transfer the sheet pan to the oven and roast for 40 minutes, or until the skin is beginning to brown and the chicken has released some juicy goodness.

While the chicken roasts, prep the kale. In a large mixing bowl, combine the chopped {@0:} with the remaining red curry mixture. Toss until fully coated.

While the chicken roasts, prep the kale. In a large mixing bowl, combine the chopped Tuscan Kale (1 bunch) with the remaining red curry mixture. Toss until fully coated.

Remove the chicken from the oven and nestle the marinated kale among the other vegetables (if it covers the chicken, no worries). Return to the oven and cook for another 10 minutes, or until the kale is wilted and the top leaves are beginning to crisp.

Red Curry Sheet Pan Chicken with Sweet Potatoes and Crispy Kale

4.7

1HR

$3.25

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Author's Notes

Cooking Instructions

Want to rate or review this recipe?