The Curry Roast Chicken & Veggies Recipe is a mix of tradition with hint of the Orient.

How to make Curry Roast Chicken & Veggies

4 serves


  • 1 head cauliflower, cut into florets
  • 2 medium sweet potatoes, cut into 8 wadges and halved crosswise
  • 1 larde Gala apple, cored and cut into 12 wedges
  • 4 small whole chicken legs, cut to separate thighs and drumsticks
  • 4 tsp oil
  • 1 Tbsp curry powder
  • Optional: parsley leaves

Preparation Method

  1. Heat oven to 450F. Prepare two rimmed baking pans lined with foil.
  2. Place half the vegetables, apple (wedges) and chicken on each of two pans. Dizzle 2 tsp oil over each and sprinkle each with 1 1/2 tsp curry powder. Toss to coat evenly.
  3. Roast 15 min, toss, and roast 15-20min more until chicken is cooked and vegetables are tender. You can sprinkle chicken with parsley leaves.

Find More Recipes by:

Course: LunchMains
Cooking Method: Bake/ Roast
Skill Level: Easy
Ingredients: Chicken,

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