Feed a Crowd: Curried Chicken & Vegetable Pan Roast

As you know by now, I love to entertain, but I don't love cooking while my guests are standing around my stove in my tiny kitchen.

I like easy dishes that can be made in the oven and served buffet style.

This recipe is from this month's Food & Wine and it is the perfect fall/winter party dish for 8 people.
You can spend more time on the side dishes and conversation, rather than sauteing, and stirring.

Another nice thing is that the recipe uses chicken thighs, which are CHEAP! The whole dinner cost about 20 bucks.

I am in love with curry lately, and this had such a nice flavor with the roasted veggies.

Vegetable & Curried Chicken Pan Roast: (adapted from Food & Wine)

2 lbs. butternut squash, cut into 1" cubes
2 red onions, sliced into wedges
1 1/2 lbs. Brussels sprouts, cut in half
olive oil, kosher salt & pepper

4 lbs. chicken thighs (I like skin & bones)
1 cup of nonfat Greek plain yogurt
2 tbsp curry powder
3 garlic cloves
2 tbsp fresh minced ginger

Cut up your veggies and place in a big bowl. Toss with canola oil, kosher salt & pepper to coat.

Lay out the veggies on 1 or 2 baking sheets.

In the same bowl as you tossed the vegetables in, put a cup of yogurt with the curry powder, garlic and fresh ginger. More salt and pepper and a little olive oil. Mix together.

Place all the chicken pieces in the yogurt mixture and with a big spoon, coat all the chicken with the yogurt.

Place the chicken pieces on top of the vegetables on the baking sheet.

Roast the pan(s) at 425F for 45 minutes until chicken is brown and vegetables look nice and roasted.

Serve right from the pan and enjoy!


I recently roasted chicken thighs and butternut squash together for a soup recipe from Everyday Food. Was amazed at how good it all tasted, and how easy it was to prepare.
kat said…
We love curry too & that one looks great. I'm with you on using thighs, they are cheap & I think have the best flavor.
Anonymous said…
Looks terrific, an Indian take on Nigella's Spanish-y easy entertaining panroast of Chicken Thighs/Potatoes/Chorizo/Red Onion/Orange Zest in her new book 'Kitchen'. The yogurt coated chicken cooked beautifully. Made the hasselbacks, i mean hofs, last night, and it's brussels sprouts all week, got one of those clubs of them from Trader Joe's in the fridge.
Jonny said…
what beautiful colors, Stacey! Yellow, red, green, almost like the colors of rastafarianism(!). I don't know about you but I wish red onions stayed red when they were cooked. I sometimes get annoyed by things like that. But, um, where was our invitation? We would totally have brought the baby over and ploughed into this roasted medley!
Rebecca said…
Mom and Dad are coming to Visit this weekend- what a great dish to serve a crowd on a cool fall evening!
Claudia said…
How'd I miss this? Was my head in the ground? Yes.
Anonymous said…
How do I read that magazine cover to cover and miss something so scrumptious looking?
Thanks for finding and sharing.... Can't wait to try it... love the veggie combination... different!
Jeannine said…
This is perfect! Thank you for sharing this. Love Food & Wine.
Dewi said…
Everything is in one pan. I really like this idea, especially with that Brussels sprouts that I like so much.
Claudia said…
Made this tonight (or my adaptation) and was a hit. Nary a crumb left. Not even a Brussels leaf.
Mrs. Jakes said…
Made this for my family today, and even the kiddies loved it!
Thank you for posting such a nice, inexpensive, yet special recipe.
Anonymous said…
I made this tonight and I have to say its one of the best things I've cooked in a while. Great way to change up the mundane dinner menu. Thanks!
Marla K. said…
OMG... this was Delicious. Just made it tonight. Didn't have butternut squash but used eggplant instead. The roasted veggies went so well with the curried chicken. I'm in LOVE! Thank you for sharing this.