Red Curry Sheet Pan Chicken with Sweet Potatoes and Crispy Kale
This sheet pan chicken dinner is one of my favorite low-fuss complete meals. Thanks to the sweet potatoes and kale, the recipe is also completely paleo. If you don’t care about such things, you can bulk up your plate with some coconut rice or quinoa pilaf. But it’s not necessary. Also, if you like more of a sauce, double the red curry marinade in step 3 and serve the excess as a dressing on the side.
1poundsweet potatoesabout 2 medium, cut into wedges
1medium red onioncut into wedges
2large garlic clovesminced
1-inchknob fresh gingerpeeled and minced (about 1 tablespoon)
2teaspoonsThai red curry pastesee note
2tablespoonsfresh lemon juice
1whole chickenseparated into parts (see note)
1bunch LacinatoTuscan or Dinosaur kale, thick stems removed and roughly chopped
Preheat the oven to 425 degrees F.
On a large rimmed baking sheet, toss the sweet potatoes, red onion, garlic and ginger with 1 tablespoon of olive oil and 1/2 teaspoon salt. Arrange in an even layer on the sheet pan.
In a small mixing bowl or one-cup measure, whisk together the curry paste, lemon juice, maple syrup, 2 tablespoons olive oil and 1/2 teaspoon salt until combined.
Arrange the chicken pieces in an even layer on top of the vegetables. Drizzle the chicken with half the red curry mixture and using your hands (or a brush for the squeamish) rub the marinade all over the meat. Transfer the sheet pan to the oven and roast for 40 minutes, or until the skin is beginning to brown and the chicken has released some juicy goodness.
While the chicken roasts, prep the kale. In a large mixing bowl, combine the chopped leaves with the remaining red curry mixture. Toss until fully coated.
Remove the chicken from the oven and nestle the marinated kale among the other vegetables (if it covers the chicken, no worries). Return to the oven and cook for another 10 minutes, or until the kale is wilted and the top leaves are beginning to crisp.
Serve the chicken straight from the pan for a rustic presentation. Coconut rice makes a nice accompaniment, but is not necessary.
You can ask your butcher to breakdown the bird for you and specify to separate thighs from drums and to cut the breasts in half. If you don’t have a butcher on hand, simply buy two bone-in skin-on breasts, thighs, drums and wings. You can of course substitute any type of chicken meat you prefer, but dark meat will fair better as a roast, and skin/bone will help keep the breasts juicy.
If you can’t find red curry paste, some alternatives are Moroccan harissa, sambal olek, or just plain Jane sriracha. If using the latter, double the quantity.
To make this recipe Whole30-friendly, simply omit the maple syrup. It will still be delicious!
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!