Sheet-Pan Curried Chicken
Ingredients
1/2 c. red curry paste
1 heaping tablespoon packed dark brown sugar
3 tbsp. vegetable oil, plus more for the pan
1 lb. green beans, trimmed
1 lb. carrots, halved lengthwise and cut into 1 1/2-inch pieces
2 1/2 tsp. kosher salt
12 skin-on chicken drumsticks
1/3 c. fresh cilantro, roughly chopped
Cooked white rice, for serving
Lime wedges, for serving (optional)
Directions
Position a rack in the lower third of the oven and preheat to 425˚. Combine the curry paste, brown sugar and vegetable oil in a small bowl.
Put the green beans and carrots in a large bowl and toss with a little less than half of the curry mixture and ½ teaspoon salt. Spread out on an oiled rimmed baking sheet.
Add the chicken and 2 teaspoons salt to the empty bowl, add the remaining curry mixture and toss. Add to the pan, nestling the chicken in the vegetables.
Roast until the vegetables are tender and a thermometer inserted into the chicken (without touching the bone!) registers 170˚, 40 to 45 minutes. Turn the vegetables and chicken halfway through cooking to prevent them from getting too dark on the bottom. Scrape the chicken, vegetables and any browned bits from the pan into a large serving dish and sprinkle with the cilantro. Serve with rice and lime wedges, if desired.