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Crispy Curry Chicken Thighs with Roasted Beets

Looking for some dinner inspo? You can’t go wrong with a classic chicken dinner. (It’s easier than ever to make full meals with your Misfits Market box thanks to our new free-range chicken.) But this isn’t your average Sunday supper. We gave juicy chicken thighs a much-needed upgrade with a spiced-crusted layer of ginger, garlic, and curry. Pair with a side of earthy beets, tangy yogurt dressing, and you’ve got a dinner that checks all the boxes. Plus, if you’re not in the mood to cook on the weekends, it’s easy and quick enough to make an appearance at the weeknight table, too.

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Crispy Curry Chicken Thighs with Roasted Beets

  • Author: Misfits Market

Ingredients

Scale

For chicken and beets:

  • 6 small beets, scrubbed, cut in half (if using larger beets, cut into quarters)
  • 3 1/2 tablespoons  olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 4 bone-in skin-on chicken thighs, pat dry 
  • 1 tablespoon curry powder
  • 2 garlic cloves, grated
  • 1-inch piece of ginger, grated
  • 1/2 tablespoon lime zest 
  • 1 tablespoon lime juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon honey
  • 1 jalapeño, thinly sliced 
  • Lime wedges for serving 

 

For yogurt sauce:

  • 1/2 cup Greek yogurt
  • 1 tablespoon lime juice 
  • Kosher salt

Instructions

  1. Preheat oven to 425 degrees.
  2. Place beets on a lined baking sheet and coat with 2 tablespoons olive oil and a generous pinch of salt and black pepper. Bake, shaking the baking sheet halfway through to turn beets, until beets are fork-tender and slightly browned, about 25-35 minutes.
  3. In a large bowl, coat chicken thighs with 1 tablespoon salt, curry powder, garlic, ginger, ½ teaspoon black pepper, lime zest, 1 tablespoon lime juice, and the remaining 1½ tablespoons olive oil. 
  4. Heat a medium cast-iron skillet (or heavy-bottomed, oven-safe pan) over medium-high heat. Cook chicken thighs skin side down until skin becomes golden and very crispy, about 10-12 minutes. Flip chicken thighs and continue to cook for another 5 minutes. Carefully transfer cast-iron skillet to the top rack of the oven and allow chicken to finish cooking for another 10-15 minutes. (It’s done cooking with the juices run clear.)
  5. Meanwhile, combine Greek yogurt, remaining 1 tablespoon of lime juice, and salt to taste in a small bowl. Spread yogurt mixture on the bottom of a serving dish and set aside. 
  6. Once the chicken and beets are fully cooked, transfer both to the serving plate with the yogurt mixture, leaving excess oils from chicken in the cast iron. Mix white wine vinegar, honey, and jalapeño slices with the leftover oils and brown bits left in cast-iron skillet until jalapeños begin to slightly soften. Spoon oil mixture over chicken and beets. Serve with extra limes and enjoy!