Curried-Chicken and Vegetable Pan Roast
1 pound butternut squash, cubed
1/2 pound Brussels sprouts, halved
1 large red onion, cut into thin wedges
1/4 cup olive oil
Salt and freshly ground pepper
1 cup plain fat-free Greek yogurt
2 tablespoons minced fresh ginger
2 large garlic cloves, minced
1 tablespoon curry powder
1 teaspoon cayenne
6 boneless chicken thighs
Warm naan, for serving
1. Preheat the oven to 450°. In a large bowl, toss the butternut squash with the Brussels sprouts, onion wedges and olive oil; season with salt and pepper. Put the vegetables in a 9x13 baking dish.
2. In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and the remaining salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables. Roast for about 40 minutes, until the vegetables are tender and the chicken is lightly browned. Transfer the chicken and vegetables to a platter and serve with warm naan and yogurt.