Sheet Pan Red Curry Chicken Thighs
This sheet pan red curry chicken is the kind of recipe that feels like it shouldn't be this easy. Under 10 ingredients, one sheet pan, and a can of Thai red curry paste doing the heavy lifting while you do… not much!
Servings: 4
Calories: 699kcal
Ingredients
- 3 pounds bone-in skin on chicken thighs (about 8 thighs)
- 1½ pounds cubed butternut squash
- 3 tablespoons olive oil (divided)
- salt and pepper
- 2 tablespoons Thai red curry paste
- 1 tablespoon honey
- 1 lime (cut into wedges)
- Chopped cilantro (optional garnish)
Instructions
- Line a sheet pan with heavy duty foil and parchment paper. On the pan, toss the cubed butternut squash with 2 tablespoons olive oil, salt, and pepper. Add the chicken thighs to the pan, and season on both sides with salt and pepper.
- Combine the Thai red curry paste with the remaining tablespoon of olive oil and honey. Rub all over the chicken, top and bottom.
- Bake at 375°F/190°C for 50 minutes. Serve with the lime wedges and chopped cilantro, if desired.
Nutrition
Calories: 699kcal | Carbohydrates: 27g | Protein: 40g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 220mg | Sodium: 498mg | Potassium: 1119mg | Fiber: 4g | Sugar: 9g | Vitamin A: 19496IU | Vitamin C: 41mg | Calcium: 121mg | Iron: 4mg