Curry Roasted Chicken

  • Time
    30 mins
  • Servings
  • Nutrition
    683 Per Serving

We just Saffron Fixed your chicken dinner. If roast chicken had a bolder and more outgoing cousin from out of town, this would be it! Chicken thighs get slathered with a spicy and tangy marinade, before they are roasted till golden and crispy. Colorful root vegetables are cooked with smoky cumin seeds and even the quinoa is scented with the warming flavors of garam masala. For a meal on a weeknight or weekend, this chicken dinner is fast, easy and delicious!


Kitchen Tools

  • Oven
  • Paper Towls
  • Medium Bowl
  • Sheet Pan
  • Medium Saucepan



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Preheat the oven to 475 degrees F. Mix the ginger-garlic paste, madras curry powder, and sour cream and 1 teaspoon of oil to form a thick paste. Pat the chicken thighs with a paper towel till they are very dry. Season with salt and pepper and rub the paste all the underside of the thighs, and underneath and over the skin of the chicken.

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In a medium bowl toss the carrots, onions, and potatoes with 1 tablespoon of oil, the cumin seeds, salt and pepper.

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Pour the vegetables into a sheet pan, baking sheet, or large ovenproof skillet. Place the chicken thighs on top, skin side up, and place in oven to roast for 30-35 minutes until chicken is golden brown, juices run clear, and fully cooked (flesh should easily come off the bone).

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While chicken roasts, bring 2 cups of water, the chicken bouillon, and garam masala to a boil in a medium saucepan over heat.

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Stir in the quinoa and salt to taste. Cover and reduce heat to low. Cook for 15 minutes until quinoa is cooked and soft. Remove from heat and fluff with fork.

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Remove the chicken and vegetables from the oven and allow to rest for 5 minutes to cool. Serve chicken with roasted vegetables and quinoa.

Tips from Chef's