| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 8 small bone-in chicken thighs and drumsticks (2 1/2 pounds)
- Kosher salt and freshly ground pepper
- 1 tablespoon Madras curry powder
- 1 teaspoon paprika
- 3 tablespoons unsalted butter, melted
- 1 large turnip, peeled and cut into 1-inch chunks
- 3 large carrots, peeled and cut into 1-inch chunks
- 1/2 cup buttermilk
- 1 cup fresh cilantro
- 1 cup fresh mint
- 1 serrano chile pepper, roughly chopped (seeded for less heat)
- 1/4 cup plus 1 teaspoon mango chutney
- 1 teaspoon fresh lemon juice
Instructions
- Put a baking sheet on the middle oven rack; preheat to 500˚. Season the chicken all over with salt and pepper in a large bowl. Add the curry powder, paprika and half the melted butter; toss.
- Toss the turnip and carrots with the remaining melted butter in another bowl; season with salt and pepper. Spread out the vegetables and chicken, skin-side up, on the hot baking sheet. Roast until the chicken is cooked through and the vegetables are tender, about 25 minutes.
- Meanwhile, puree the buttermilk, cilantro, mint, serrano, 1 teaspoon chutney and the lemon juice in a blender until smooth. Season with salt and pepper.
- Preheat the broiler. Stir the remaining 1/4 cup chutney with 1 teaspoon water in a small bowl. Brush on the chicken and broil until lightly browned, 2 to 3 minutes. Divide the chicken and vegetables among plates. Serve with the herb sauce.
Nutrition Facts
| Calories | 450 |
| Total Fat | 24 grams |
| Saturated Fat | 10 grams |
| Cholesterol | 210 milligrams |
| Sodium | 796 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 5 grams |
| Protein | 39 grams |
| Sugar | 8 grams |
Reviews
This is an excellent recipe. I was worried it’d be a bit bland, but it was a big hit. It cooks at 500 degrees, very high, so I tossed the vegetables around a few times. Our oven smoked the house up a bit, so i had to turn heat down to 350. Didn’t have chutney, used peach preserves instead-worked well. I added parsnips to the veg and a bit of garlic powder to the chicken, glad I did both. Husband loved this.
Will absolutely make this again!
Will absolutely make this again!