Curried Pan Roast with Vegetables
Print recipeIngredients
- 4 Small chicken thighs
- 2lb smoked sausage (chopped into about 2 inch pieces)
- 1lb brussels sprouts (trimmed and halved)
- 1lb baby red or fingerling potatoes (halved or larger ones quartered)
- 2 tablespoons curry powder (Add turmeric if your curry is really spicy)
- 2 tablespoons olive oil
- 1 lemon (sliced)
- 1 lemon (thinly sliced)
Directions
| Step 1 | |
| Preheat the oven to 450 F with one rack in the lower 3rd. Also, heat a skillet over medium-high heat. Line a sheet pan with foil and put the brussels sprouts and potatoes in one layer on the sheet pan. Lightly salt and pepper. Top with lemon slices. | |
| Step 2 | |
| Sear the skin on the chicken thighs in the hot skillet. Meanwhile, mix the olive oil and the curry. Once the skin on the thighs is crispy, put it on top of the veggies on the tray and spread the oil and curry mixture on each of thigh. Top with lemon slices. Add the sausages in between the thighs. Bake for about 20 minutes, or until a thermometer in the chicken thighs reaches 165 F. | |