Sheet Pan Curried Chicken and Vegetables is a fast and easy recipe great for a busy weeknight. It makes delicious leftovers too! With the help of store bought curry paste this dish comes together in a pinch and is full of colourful vegetables seasoned lightly with garlic and cumin.
Why make a sheet pan dinner?
Sheet pan dinners are a quick and easy way to cook an entire meal at once. Some recipes will require you to add things to the pan at different times so everything cooks evenly. This sheet pan recipe uses ingredients that all take the same amount of time to cook so you can put it in the oven, set the timer, and walk away.
Curry Paste or Curry Powder?
In this recipe I use a store bought curry paste to cut down on prep time. My go-to brand is Pataks which is widely available. This curry paste uses all natural ingredients and is gluten free. I prefer a curry paste over curry powder for a marinade because it has more depth of flavour. If you can’t find curry paste, or don’t want to buy it, you can substitute 1/4 cup curry powder (more or less to taste) and can add some cayenne pepper or hot sauce if you want some extra heat.
Marinating the Curried Chicken
Mix equal parts curry paste and plain yogurt. Choose a higher fat yogurt for this marinade. Pour it over chicken pieces and let stand, covered in the fridge, for a minimum of one hour and up to overnight. The longer you marinate it the better the flavour and tenderness.
Why Bone-In Skin-On Chicken Thighs?
Bone-in, skin-on is preferred for moister chicken. Both the bone and skin provide added moisture that is lost during cooking. This doesn’t mean you can’t cook boneless chicken to perfection but you have to be careful not to over cook it. Especially with breast meat. Boneless skinless breasts lack flavour and moisture so if you are going to cook them be sure to marinate them well and watch the cooking time. Use a thermometer!
Preparing the Vegetables
While the chicken is marinating prepare the vegetables. You can do this the day before if you are prepping for a quick week night meal. That way everything is ready to toss on a tray and bake the next evening. Rinse, peel and chop the vegetables and garlic. Place all together, including spinach, in a large bowl or directly on the sheet pan. Drizzle with olive oil and sprinkle with cumin and salt and toss to coat. Pour onto tray (if not already using) and make a space in the middle for the chicken pieces. Arrange chicken in the middle and bake for 30 minutes or until a meat thermometer inserted reads 165 ℉. Don’t have a thermometer? Check out this Instant Read Thermometer. It’s my favourite. You can put the probe in and leave the digital reader on the counter. Set the temp and it will beep when it’s done!
That’s it that’s all! Sprinkle with some chopped, fresh cilantro and winner-winner chicken dinner! I like to serve this with my Cucumber Raita, and some wedges of lime. Because of the sweet potatoes I don’t feel the need for extra starch but you could also serve with your favourite rice.
This recipe makes the best leftovers! So have it for dinner again or take it for lunch the next day. You don’t even have to heat it up!
As always leave your questions or comments in the comment section below. I love to hear from you!
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Sheet Pan Curried Chicken and Vegetables
Ingredients
- 8 chicken thighs, bone-in, skin-on
- 1/2 cup plain yogurt, full fat Greek or Balkan
- 1/2 cup Indian curry paste hot, medium or mild
- 2 cups cauliflower pieces, about 1 small head
- 2 cups sweet potato, peeled and cubed, about 2 small
- 2 cups red peppers, chopped, 2 medium
- 4 cups spinach, packed
- 6 cloves garlic, peeled and smashed or cut in half lengthwise
- 3 tbsp olive oil
- 2 tsp cumin
- 1/2 tsp salt
For Garnish
- chopped, fresh cilantro leaves
- lime wedges
Instructions
- To marinate the chicken, mix yogurt and curry paste together. Place thighs in a bowl and pour over yogurt/curry mix. Stir to coat chicken. Cover and place in fridge for a minimum 1 hour and up to over night.
- Preheat oven to 400℉.
- Prepare the vegetables and garlic and place together, with the spinach, in large bowl or directly on a large tray. Add oil, cumin and salt and stir until vegetables are coated.
- Pour vegetables on a large tray (you can line with parchment paper). Make a space in the center and arrange chicken pieces.
- Bake for 30-40 minutes, rotating tray half way through baking, or until a meat thermometer in the chicken reads 165℉.
- Garnish with chopped fresh cilantro and lime wedges
Notes
- Leftovers can be stored in the fridge for 3 days.
- Mix up the vegetables as you like keeping in mind varying cooking times.
- If you use boneless chicken pieces cooking time will need to be decreased.
Question. I bought a jar of curry paste buts it’s a small jar. The green curry paste comes this way too. What kind of paste it’s it where you’d use a 1/2 cup?
If you click on the link in the post where I talk about curry paste it will take you to the web site of the paste I use. It’a an Indian curry paste, not Thai. Thai curry paste would not be the same thing. The brand of Indian curry I use it Patak’s. Hope that helps!