Go Back
+ servings
curry roasted chicken thigh with butternut squash and cauliflower on a sheet pan
Print Recipe
5 from 4 votes

Curry Roasted Chicken Thighs with Butternut Squash and Cauliflower

This one sheet pan with roasted butternut squash and cauliflower paired with savory curry roasted chicken thighs is everything your keto kitchen needs this holiday season! Beautifully fall colored, keto friendly dish that will be the hit of your family gatherings! Not to mention a hassle free clean up meal!
8 Net Carbs
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: dinner, Main Course
Cuisine: American
Keyword: cauliflower recipe, chicken for dinner, easy chicken curry recipe, gluten free, recipe for curry roasted chicken
Servings: 6
Calories: 273kcal

Ingredients

  • 3 cups Fresh cubed butternut squash
  • 1 Small head of cauliflower, cut into florets
  • 2 tablespoons avocado oil (Click here for my favorite brand on Amazon)
  • 6 Boneless, skinless chicken thighs
  • ½ teaspoon Garlic powder
  • 1 tablespoon Curry Powder
  • ½ teaspoon Cumin
  • 1 teaspoon Kosher salt
  • ½ teaspoon Black pepper
  • more kosher salt and pepper to taste

Instructions

  • Pre-heat oven to 400F.
  • Cut butternut squash into cubed chunks.
  • Cut 1 small head of caulifower into florets.
  • Place the butternut squash and cauliflower on a rimmed 18x13 baking sheet.
  • Pour the oil over the vegetables and toss to coat.
  • Place the chicken thighs within the vegetables.
  • In a small bowl, combine the garlic powder, curry powder,cumin, salt and pepper.
  • Sprinkle the seasoning all over the vegetables and the chicken.
  • Bake in the pre-heated oven for 30 minutes or until the vegetables are fork tender and the chicken is cooked to an internal temperature of 165F.
  • Serve!

Video

Nutrition

Calories: 273kcal | Carbohydrates: 11g | Protein: 30g | Fat: 14g | Saturated Fat: 3g | Fiber: 3g | Sugar: 2g