This Coconut Curry Roasted Chicken will turn a boring family classic into a new and exciting favorite weeknight meal! The perfect combination of coconut and curry flavors.
1/2 cup OPA by Litehouse Curry dressing
1/2 cup canned coconut milk
8-10 pieces of chicken. I used drumsticks and boneless, skinless thighs.
Cilantro or parsley as garnish
Stir the dressing and coconut milk together in a large bowl.
Add the chicken and toss to ensure all pieces are coated. Refrigerate for at least two hours or over night.
Preheat the oven to 400 degrees. Place the chicken and marinate in an oven proof baking dish and bake uncovered for 40 minutes or until a thermometer reads 180 degrees.
Garnish with cilantro or parsley and serve.