Curried Chicken with Roasted Vegetables
Ingredients
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1½ inches peeled ginger
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3 garlic cloves
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1 jalapeno
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2 teaspoons curry powder
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1 teaspoon garam masala
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1 teaspoon paprika
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1 teaspoon salt
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
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Start the marinade
Place the ginger, garlic and jalapeño in a food processor.
1½ inches peeled ginger
3 garlic cloves
1 jalapeno
food processor
Add the spices
Add the curry powder, garam masala, paprika, salt, sugar and cayenne.
2 teaspoons curry powder
1 teaspoon garam masala
1 teaspoon paprika
1 teaspoon salt
½ teaspoon sugar
¼ teaspoon cayenne pepper
measuring spoons
Add the yogurt
Add the Greek yogurt and blend until the marinade is evenly combined and completely smooth.
½ cup Greek yogurt
measuring cups
Marinate the chicken
Place the chicken breasts in a resealable plastic bag. Pour the marinade over the chicken and seal the bag, pressing out air. Shake and move the bag to coat the chicken pieces in marinade. Marinate refrigerated at least 30 minutes, up to 1 day.
2 bone-in, skin-on chicken breasts
resealable plastic bag
spatula
Cut the potatoes
Cut the potatoes into ½” chunks. Add the potato chunks to a large bowl with the carrots and cauliflower.
chopping board
knife
large bowl
8 ounces yukon gold potatoes
8 ounces baby carrots
8 ounces cauliflower florets
Season the vegetables
Add the olive oil, salt and garam masala to the vegetables. Toss the vegetables until they are evenly coated in the seasonings.
1 tablespoon extra-virgin olive oil
1 teaspoon salt
1 teaspoon garam masala
Transfer the vegetables to the June Pan
Spread the vegetables in a single layer on the June Pan.
June Pan
Make a well for the chicken
Using tongs, push aside some vegetables in the center of the pan to create 2 wells large enough for each piece of chicken.
tongs
Insert the June Food Thermometer
Remove the chicken from the bag, wiping off any excess marinade. Discard the used marinade. Place the chicken breasts skin side up in the wells on the June Pan. Insert the June Food Thermometer into the center of the thickest part of the one chicken breast, avoiding the bone. Confirm or adjust cooking preferences using the button below.
June Food Thermometer
Roast the chicken
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the food until the chicken is cooked through and the vegetables are tender, about 34 minutes. June will notify you when the food is ready. If desired, follow directions on your June Oven to continue cooking.
June Oven
Serve the chicken and vegetables
Remove the June Pan from the June Oven and transfer the chicken and vegetables to plates or a platter. Allow the chicken to rest 5 minutes before serving hot.