Green Curry Vinegar Chicken
A flavorful roasted chicken dish combining Thai green curry paste with tangy vinegar, tender shallots, green beans, and sweet Peppadew peppers. The chicken is roasted until golden brown and served with curry-infused vegetables.
6 servings
50 min
Ingredients
- •8 whole shallots
- •1 lb green beans
- •1 cup Peppadew peppers
- •¼ cup white wine vinegar
- •2 Tbsp extra-virgin olive oil
- •1¼ cup Thai green curry paste
- •3 lb chicken thighs and drumsticks
- •2 tsp kosher salt
Cooking Instructions
- 1.
Place a rack in top third of oven; preheat to 425°F. Place shallots, green beans, and peppers in a shallow 3-qt. baking dish. Drizzle with vinegar, oil, and 1 Tbsp. curry paste. Using your hands, toss to combine.
10 min
- 2.
Season chicken on all sides with salt and rub with remaining 1/4 cup curry paste. Nestle chicken pieces, skin side up, into shallot mixture in baking dish. Roast, basting chicken with pan juices halfway through, until chicken is cooked through and golden brown on top, 35-40 minutes.
40 min
