Curry Roast Chicken and Vegetables
4 chicken thighs and 4 chicken drumsticks
1 tbs curry powder
1 large apple, cored, cut into 12 wedges
1 head cauliflower, cut into florets
2 medium sweet potatoes, cut into 8 wedges, then halved crosswise
4 tsp oil
Heat oven to 450 degrees. Line 2 rimmed baking sheets with foil. Place half the vegetables, apple wedges and chicken on each of the 2 pans. Drizzle 2 tsp oil over each, then sprinkle each with 1 1/2 tsp curry powder. Toss to coat. Roast 15 min. toss then roast 20 min. more or until chicken is cooked through and vegetables are tender. Sprinkle with parsley, if desired, then serve.