Ingredients
1
tablespoon ghee, coconut oil or olive oil
4
cups cauliflower florets
3
cups carrot sticks
1
red bell pepper, cut into pieces
1
tablespoon chopped fresh gingerroot
4
teaspoons curry powder
2
teaspoons salt
6
skin-on bone-in chicken thighs
2
cups chopped green onions
1
cup coarsely chopped fresh cilantro
Preparation
Heat oven to 450°F. Grease 16x11-inch roasting pan or 15x10x1-inch pan with 1 tablespoon ghee, coconut oil or olive oil.
Arrange cauliflower, carrots, bell pepper and gingerroot in pan. Sprinkle with 2 teaspoons of the curry powder and 1 teaspoon of the salt; toss.
Season chicken thighs with remaining 2 teaspoons curry powder and 1 teaspoon salt. Arrange chicken over vegetables.
Roast 20 minutes. Remove pan from oven; add green onions, tossing to mix. Return to oven; roast 10 minutes longer or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
Just before serving, sprinkle chicken and vegetables with cilantro.
