Curried Chicken Thighs with Lime and Carrots


This is really not a recipe, it is more of a combination – but it comes together in minutes to make a very satisfying quick dinner. I serve this dish with French green beans and if you have some good quality chutney or cranberry sauce, all the better.

Serves 3-4

4 large chicken thighs

3 large carrots, peeled and cut into 2″ sticks

1 lime, juice and zest of

1 teaspoon curry powder (sweet or hot depending on your preference)

1 teaspoon canola oil

salt and pepper

  • Preheat the oven to 375 degrees
  • Line a rimmed baking sheet with aluminum foil
  • Toss the carrots with the oil
  • Place the chicken thighs and the carrots on the baking sheet and sprinkle with the curry powder
  • Zest the lime over the carrots and the chicken and sprinkle with the lime juice
  • Season with salt and pepper
  • Bake for about 50 minutes or until the chicken is golden brown and tender (at about 30 minutes, baste the chicken and carrots with the juices)

3 thoughts on “Curried Chicken Thighs with Lime and Carrots”

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