Sheet Pan Curry Chicken and Veggies

Ingredients:

1 4oz jar Thai red curry paste

4 Tbls olive oil, plus more for the sheet pan

3 teaspoons kosher salt

1 pound green beans, trimmed

1 pound carrots cut into sticks slightly thicker than the green beans

6 bone in skin on chicken thighs

½ cup Greek yogurt

4 Tbls spoons grated ginger

1 Tbls lime juice

4 cloves garlic minced

1 to 2 tsps fish sauce

 

Directions:

Place chicken thighs, yogurt, half the garlic and 2 Tbls ginger in plastic bag to marinate.  Marinate at least 30 minutes, for best results marinate over night.

Preheat oven to 450

Mix curry paste, olive oil, salt, lime juice, ginger, garlic and fish sauce in a medium bowl. Remove chicken from marinade and place in curry mixture.  Toss carrots, green beans and chicken in curry mixture, and place on sheet pan. Scrape any remaining curry mixture onto sheet pan.  Bake until chicken internal temp reaches 160.