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RECIPE
11 INGREDIENTS8 STEPS1hr

Red Curry Sheet Pan Chicken with Sweet Potatoes and Crispy Kale

5.0
1 Ratings
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.
Red Curry Sheet Pan Chicken with Sweet Potatoes and Crispy Kale Recipe | SideChef
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.
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
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Fulfilled by
Feed Me Phoebe
Phoebe is a cookbook author, chef, culinary instructor, caterer, recipe developer, and blogger behind Feed Me Phoebe.
http://www.feedmephoebe.com
1hr
Total Time
$3.17
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
3 cups
about 2 medium, cut into wedges
1
Medium  Red Onion
cut into wedges
2 cloves
Large  Garlic , minced
1 in
peeled and minced (about 1 tablespoon)
1/4 cup
1 tsp
1/2 Tbsp
Thai Red Curry Paste
2 Tbsp
Lemon Juice , freshly squeezed
1 Tbsp
1
separated into parts
1 bunch
Tuscan Kale
thick stems removed and roughly chopped
or Lacinato or Dinosaur Kale
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Nutrition Per Serving

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CALORIES
526
FAT
24.7 g
PROTEIN
40.8 g
CARBS
35.8 g

Author's Notes

You can ask your butcher to breakdown the bird for you and specify to separate thighs from drums and to cut the breasts in half. If you don’t have a butcher on hand, simply buy two bone-in skin-on breasts, thighs, drums and wings. You can of course substitute any type of chicken meat you prefer, but dark meat will fair better as a roast, and skin/bone will help keep the breasts juicy.

Cooking Instructions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C).
Step 2
On a large rimmed baking sheet, toss Sweet Potatoes (3 cups) , Red Onion (1) , Garlic (2 cloves) and Fresh Ginger (1 in) with Olive Oil (2 Tbsp) and Sea Salt (1/2 tsp) . Arrange in an even layer on the sheet pan.
Step 3
In a small mixing bowl or one-cup measure, whisk together the Thai Red Curry Paste (1/2 Tbsp) , Lemon Juice (2 Tbsp) , Maple Syrup (1 Tbsp) , Olive Oil (2 Tbsp) and Sea Salt (1/2 tsp) until combined.
Step 4
Arrange the Tyson® 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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
Serve straight from the pan and enjoy!
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Nutrition Per Serving
Calories
526
% Daily Value*
Fat
24.7 g
32%
Saturated Fat
4.1 g
20%
Trans Fat
0.0 g
--
Cholesterol
141.7 mg
47%
Carbohydrates
35.8 g
13%
Fiber
5.6 g
20%
Sugars
11.0 g
--
Protein
40.8 g
82%
Sodium
1505.3 mg
65%
Vitamin D
--
--
Calcium
113.5 mg
9%
Iron
6.1 mg
34%
Potassium
611.9 mg
13%
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