Roast of Curried Yogurt Chicken with Squash and Brussels Sprouts

Roast of Curried Yogurt Chicken with Squash and Brussels Sprouts
Serves 4

2.25 lbs boneless skinless chicken thighs, cleaned up
2 pounds butternut squash in 1-inch cubes
1.25 pounds brussels sprouts, bottoms cut off and halved
1 red onion, in wedges
vegetable oil
Salt and freshly ground pepper
1 cup plain fat-free Greek yogurt, plus more for serving
2 tablespoons minced fresh ginger or 2 tsp powder
2 large garlic cloves, minced
1 tablespoon Madras curry powder
Bread

Preheat the oven to 450°.

In a very large bowl, toss the butternut squash with the brussels sprouts, and onion wedges with oil to coat. Season with salt and pepper. Spread the vegetables on a large sheet pan or in a large roasting pan.

In the same bowl, combine the cup of yogurt with the ginger, garlic, curry powder and a few tablespoons of oil and season with salt and pepper. Add the chicken and toss until thoroughly coated. Arrange the chicken on top of the vegetables.

Roast for about 50-60 minutes, until the until the vegetables are tender and the chicken is lightly browned. Serve with bread and yogurt.