- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
"Chicken might be my overall favorite meat for feeding a crowd," Kristin Kimball says. She sometimes roasts it with Indian spices she picks up on her biannual trips to Manhattan—like the curry in this one-pan recipe of yogurt-marinated chicken with butternut squash and brussels sprouts.
Ingredient:
- 2 pounds butternut squash in 1-inch cubes (from one 2 1/2-pound squash)
- 1 1/2 pounds brussels sprouts, halved
- 2 large red onions, cut into thin wedges
- 1 cup canola oil
- Salt and freshly ground pepper
- 1 cup plain fat-free Greek yogurt, plus more for serving
- 2 tablespoons minced fresh ginger
- 2 large garlic cloves, minced
- 1 tablespoon Madras curry powder
- 4 pounds skinless, boneless chicken thighs
- Warm naan, for serving
