Step 1

Position a rack in the lower third of the oven and preheat to 450 degrees F.

Step 2

In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.

Step 3

Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.

Step 4

Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.

Step 5

Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.

Step 6

Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.

Step 7

Serve with rice, yogurt and lime wedges.