Sheet Pan Chicken
Serves 4 and easily doubled.
Note: This is equally good served warm, room temperature or cold with a tangy lime-yogurt dipping sauce. You can make both the chicken and the sauce a day or two ahead, then keep in the refrigerator until ready to serve. From Beth Dooley.
• 3 lb. bone-in, skin-on chicken thighs
• 2 tbsp. sunflower or vegetable oil
• 2 tbsp. curry spice rub (see recipe)
Directions
Bush the chicken with the oil and then generously coat with the curry spice rub. Place on a plate and cover; refrigerate for at least an hour or overnight.
Remove the chicken from the refrigerator and allow it to come to room temperature before cooking.
Preheat the oven to 450 degrees. Place a layer of parchment paper over a sheet pan. Place the chicken thighs on the parchment paper. Roast until the chicken is cooked through, the juices run clear and the internal temperature reads 165 degrees on a digital thermometer. Remove the sheet pan from oven. If serving the chicken cold, allow it to cool to room temperature, then cover and store in the refrigerator until ready to serve.
Curry Spice Rub
Makes 1/2 cup.
Note: Keep this in a covered jar in a cool, dry cupboard. From Beth Dooley.
• 3 tbsp. curry powder
• 1 tbsp. coarse salt
• 2 tsp. crushed red pepper
• 2 tsp. ground coriander
• 1 tsp. turmeric
• 1 tsp. ground ginger
Directions
Put all the ingredients into a small jar with a lid and shake vigorously until completely blended.
Cilantro-Lime Dipping Sauce
Makes 1/2 cup.
Note: From Beth Dooley.
• 1/2 c. whole milk yogurt
• 1 to 2 tsp. fresh lime juice, to taste
• 2 tbsp. chopped fresh cilantro
• Pinch of salt, or to taste
Directions
Whisk all ingredients together in a small bowl. Refrigerate in a covered container for up to 3 days.
