Sheet Pan Curry Chicken and Vegetables

September 17, 2022
SHEET PAN CURRY CHICKEN AND VEGETABLES 1-0١

Sheet Pan Curry Chicken and Vegetables

Sheet Pan Curry Chicken and Vegetables! Looking for a flavorful weeknight meal? You’ll find the answer in this recipe.

One of my new all-time favorite dishes is this Sheet Pan Curry Chicken and Vegetables.

Sheet pan dinners have quickly become one of our favorite ways to prepare dinner. They’re quick and straightforward to make and usually result in fewer dishes to clean up. It’s also fantastic since you can use any vegetables on hand to make it.

Sheet Pan Curry Chicken and Vegetables are easy to make, don’t require any hands-on cooking time, and are flavorful! Yes, these recipes have a few steps to follow, but other than combining a few ingredients and slicing a few veggies, the cooking procedure is mostly hands-off! This means that instead of standing over the stove babysitting a recipe while supper bakes, you may get ahead on some domestic duties or spend time with your family while dinner bakes.

Tips for sheet pan cooking:

SHEET PAN CURRY CHICKEN AND VEGETABLES

Ingredients Sheet Pan Curry Chicken

SHEET PAN CURRY CHICKEN AND VEGETABLESb 4-0١

HOW TO MAKE THE BEST SHEET PAN CURRY CHICKEN AND VEGETABLES

SHEET PAN CURRY CHICKEN AND VEGETABLE STORAGE

Any leftovers should be stored in an airtight container with the pan’s juices. Refrigerate for up to 4 days before serving. Place in the microwave for 5 minutes, air fryer for 5 minutes, or oven for 10 minutes to warm.

 

INGREDIENTS

  1. 4 skin-on, bone-in chicken thighs
  2. 2 tblsp soy sauce (optional)
  3. 1 tablespoon oil (vegetable)
  4. paprika (1 tablespoon)
  5. 1 tablespoon curry powder, yellow
  6. 1/2 teaspoons powdered cumin
  7. 1/2 tbsp balsamic vinaigrette
  8. 1 tablespoon sugar (brown)
  9. 1 teaspoon kosher salt
  10. 1 teaspoon black pepper, ground
  11. 2 cups diced potatoes (1-inch chunks)
  12. 1 cup carrots, peeled and cut into 1-inch chunks
  13. 1 teaspoon freshly chopped fresh parsley
 

INSTRUCTIONS

  • Toss chicken thighs with soy sauce, vegetable oil, paprika, yellow curry powder, cumin, balsamic vinegar, brown sugar, salt, and pepper in a large mixing bowl. To coat the chicken, mix everything together thoroughly. Toss in the potatoes and carrots to coat.
  • Cover bowl securely and refrigerate for at least 1 hour, or up to overnight, to marinate.
  • Preheat the oven to 400 degrees Fahrenheit. Bake the chicken thighs (skin side up), potatoes, and carrots in a single layer on a large baking sheet for 30 minutes, or until the skin is crispy and the internal temperature of the chicken reaches 165 degrees F. Turn the broiler to high and finish by broiling for 2-3 minutes. The skin will be exceptionally crispy and golden brown after broiling.
 
SHEET PAN CURRY CHICKEN AND VEGETABLES 1-0١

Sheet Pan Curry Chicken and Vegetables

Sheet Pan Curry Chicken and Vegetables! Looking for a flavorful weeknight meal? You’ll find the answer in this recipe.
5 from 1 vote
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Indian
Servings 4 Servings
Calories 306 kcal

Ingredients
  

  • 4 skin-on bone-in chicken thighs
  • 2 tblsp soy sauce optional
  • 1 tablespoon oil vegetable
  • paprika 1 tablespoon
  • 1 tablespoon curry powder yellow
  • ½ teaspoons powdered cumin
  • ½ tbsp balsamic vinaigrette
  • 1 tablespoon sugar brown
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper ground
  • 2 cups diced potatoes 1-inch chunks
  • 1 cup carrots peeled and cut into 1-inch chunks
  • 1 teaspoon freshly chopped fresh parsley

Instructions
 

  • Toss chicken thighs with soy sauce, vegetable oil, paprika, yellow curry powder, cumin, balsamic vinegar, brown sugar, salt, and pepper in a large mixing bowl. To coat the chicken, mix everything together thoroughly. Toss in the potatoes and carrots to coat.
  • Cover bowl securely and refrigerate for at least 1 hour, or up to overnight, to marinate.
  • Preheat the oven to 400 degrees Fahrenheit. Bake the chicken thighs (skin side up), potatoes, and carrots in a single layer on a large baking sheet for 30 minutes, or until the skin is crispy and the internal temperature of the chicken reaches 165 degrees F. Turn the broiler to high and finish by broiling for 2-3 minutes. The skin will be exceptionally crispy and golden brown after broiling.

Notes

  • Because most recipes call for different cooking periods, set a timer so you can walk away from the oven and not have to worry about forgetting to add something.
  • If you want to save time when it comes to the actual cooking, cut vegetables, make the sauce, or mix spices the night before or the morning of.
  • Make cleanup a snap by using parchment paper.
Keyword sheet pan chicken thighs, sheet pan curry chicken with vegetables
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One response to “Sheet Pan Curry Chicken and Vegetables”

  1. Lora lora says:

    5 stars
    I’ve added the ingredients to my grocery-store list. I’m so excited to enjoy this flavorful meal!

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