Curried Chicken and Vegetables

Branden and I made this chicken and vegetable dish the other day and it was so good! I saw the recipe and I knew it was venturing out of my comfort zone since I am so picky, but I decided to give it a try. For one, I'm not a huge fan of curry, and for two, I've never tried brussels sprouts and have heard they are either a love or hate kind of food. I decided to give it a try since it wasn't a huge amount of curry, and, if I didn't like the brussels sprouts, there were plenty of other veggies I could eat.

I HIGHLY recommend giving this a try because we both LOVED it!

Ingredients
- 1 lb. butternut squash, cut into 1-inch cubes
- 3/4 lb. brussels sprouts, halved
- 1 large red onion, cut into thin wedges
- 1/2 cup canola oil
- 1/2 cup plain, fat-free Greek yogurt, plus more for serving
- 1 tbsp. fresh minced ginger (we used 1 tsp. ground ginger)
- 1 large garlic clove, minced
- 1/2 tbsp. curry powder
- 2 lbs. skinless, boneless, chicken thighs
- salt and pepper
- warm Naan for serving

Directions

1. Preheat the oven to 450°
2. In a very large bowl, toss the butternut squash with the brussels sprouts, onion wedges and 1/4 cup of the canola oil; season with salt and pepper. Spread the vegetables on a large, sturdy rimmed baking sheet
3. In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining 1/4 cup of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated.
4. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, until the vegetables are nearly tender and the chicken is nearly cooked through.
5. Pour off any accumulated liquid in the pans and roast for about 20 minutes longer, until the vegetables are tender and the chicken is lightly browned
6. Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.

Don't forget to buy the naan! We both agreed the meal really needed it and added to the amazing flavors. Oh, and by the way, I ended up really liking the brussels sprouts. I don't think I would like them without any seasoning, but since the chicken cooks on top of the veggies, it added a really nice flavor.