Sheet Pan Chicken Thigh Curry | Muir Glen

Ingredients

• 4 tablespoons butter, melted
• 2 tablespoons curry powder
• 2 1/2 teaspoons fine sea salt or kosher salt
• 1/2 teaspoon pepper
• 3 lb small new potatoes, quartered
• 2 1/2 lb boneless skinless chicken thighs (10 to 12 thighs)
• 2 cans (15 oz each) chickpeas, drained, rinsed
• 1 can (14.5 oz) Muir Glen™ Organic Fire Roasted Crushed Tomatoes, undrained
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 cup plain Greek yogurt
• 1 lime, cut into wedges