Mango-Chutney Chicken with Roasted Carrots And Zucchini recipe | Epicurious.com

Preparation Arrange racks in upper and lower thirds of oven; preheat to 400°F. Option 1: "Plain" but seasoned If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. Option 2: Add a little more flavorSeason chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23–28 minutes.Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25–30 minutes. Option 3: Take it next levelMake a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl.For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl. Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.