Ingredients
2 pounds sweet potato, peeled and cubed2 cups fresh cauliflowerets1 large onion, chopped3 garlic cloves, minced2 tablespoons olive oil2 teaspoons curry powder, divided1-1/4 teaspoons salt, divided1 teaspoon lemon-pepper seasoning, divided6 bone-in chicken thighs (about 2-1/4 pounds), skin removed1 teaspoon smoked paprika1/4 cup chicken broth
Preparation
Preheat oven to 425°. Line a 15x10x1-in. baking pan with heavy-duty foil. Place sweet potatoes, cauliflower, onion and garlic on prepared pan. Drizzle with oil; sprinkle with 1 teaspoon curry powder, 3/4 teaspoon salt and 1/2 teaspoon lemon pepper; toss to coat.
Arrange chicken over vegetables. In a small bowl, mix paprika and remaining 1 teaspoon curry powder, 1/2 teaspoon salt and 1/2 teaspoon lemon-pepper seasoning; sprinkle over chicken. Roast until vegetables are almost tender, 30-35 minutes. Drizzle with broth; bake until thermometer inserted in chicken reads 170°-175° and vegetables are tender, 7-10 minutes longer.
