Curry Roasted Chicken and Potatoes

By Leslie Blythe Chicken, Indian, Potatoes Roasting

November 10, 2017

Are you bored with plain roasted chicken? Here is a recipe sure to please. This Curry Roasted Chicken and Potatoes is so simple to make and the creamy curry sauce is divine.

Prep: 10 mins
Cook: 35 mins
Yields: 4 Servings

Ingredients

1 pound Yukon Gold potatoes (about 3 medium), cut into ½-inch cubes

2 medium leeks (white portion only), thinly sliced

2 tablespoons canola oil, divided

½ teaspoon pepper, divided

¼ teaspoon salt, divided

3 tablespoons Dijon mustard

3 tablespoons honey

¾ teaspoon curry powder

4 chicken breast cutlets

1 green onion, thinly sliced

Directions

1Preheat oven to 450° F. Place potatoes and leeks in a 9x13 inch. baking pan coated with cooking spray. Drizzle with 1 tablespoon oil; sprinkle with ¼ teaspoon pepper and ⅛ teaspoon salt. Stir to coat. Roast 15 minutes, stirring once.

2Meanwhile, in a small bowl, combine mustard, honey, curry powder and remaining oil. Sprinkle chicken with remaining salt and pepper.

3Drizzle 2 tablespoons mustard mixture over potatoes; stir to coat. Place chicken over potato mixture; drizzle with remaining mustard mixture. Roast 10 - 15 minutes longer or until chicken is no longer pink and potatoes are tender. Sprinkle with green onions.

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