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    Home » Recipes » Easy Main Dish Recipes

    Feb 14, 2020 · Modified: Nov 15, 2024 by Andrea· This post may contain affiliate links · 26 Comments

    Sheet Pan Curried Chicken and Vegetables

    Jump to Recipe

    Sheet Pan Curried Chicken and Vegetables is a fast and easy recipe and with a little prep work, makes for a fuss-free weeknight meal. Packed with vibrant vegetables and seasoned with curry paste, this one-pan wonder is as simple as it is delicious.

    family style platters of curried chicken thighs and roasted vegetables. A dish of cucumber raita and fresh limes on the side.

    If you want to elevate this meal even further consider making Cucumber Raita, or this Easy Thai Style Cucumber Salad and some wedges of fresh lime.

    Jump to:
    • Why You Will Love This Recipe
    • 🥘Ingredients and Substitutions
    • Expert Tips
    • Recipe FAQs
    • More Chicken Recipes
    • 📖 Recipe
    • 💬 Comments

    Why You Will Love This Recipe

    Easy to Make: Marinate, chop, toss, and bake—dinner doesn’t get simpler than this!

    Versatile: Swap out veggies or adjust the spice level to suit your taste.

    Perfect for Meal Prep: Chicken can be marinated ahead of time and veggies chopped so they are ready to go when you are. Leftovers reheat beautifully and even taste great cold.

    Nutritious and Balanced: A hearty mix of protein, veggies, and warming spices makes this a wholesome meal.

    🥘Ingredients and Substitutions

    Chicken Thighs: Bone-in, skin-on thighs are ideal for moisture and flavor. If using boneless thighs or breasts, reduce cooking time and marinate well.

    Plain Yogurt: Greek or Balkan-style yogurt is best for a creamy marinade. Use full-fat for maximum flavor. Dairy-free yogurt works too!

    Curry Paste: Patak's is a trusted brand. Use hot, medium, or mild to suit your spice preference. If curry paste isn’t available, substitute with ¼ cup curry powder and add cayenne or hot sauce for heat.

    Vegetables: Sweet potatoes, cauliflower, red peppers, spinach, and garlic. Feel free to swap with carrots, zucchini, or other veggies that roast well.

    Olive Oil: For coating the vegetables. Avocado oil or melted coconut oil also work.

    Spices: I love cumin so have added extra to the recipe. Feel free to leave it out or add in turmeric, ground coriander, smoked paprika, or cayenne pepper for extra heat.

    For a complete list of ingredients see the recipe card below.

    chicken thighs marinating in a clear glass bowl.

    Variations

    Switch up the Protein: Use bone-in chicken drumsticks or boneless breast or thighs, or try tofu or chickpeas for a vegetarian option.

    Adjust the Spice: Add cayenne pepper or chili flakes to the marinade for more heat.

    Swap up the Veggies: Replace sweet potatoes with squash, or add green beans, broccoli, or cherry tomatoes...or whatever you have on hand that roasts well.

    🔪How to Make Sheet Pan Curried Chicken

    all ingredients to make this recipe on a baking sheet ready to go into the oven.
    1. Marinate the Chicken: Combine yogurt and curry paste, then coat chicken. Refrigerate for at least 30 minutes or overnight.
    2. Prep Vegetables: Toss sweet potatoes, cauliflower, peppers, garlic, and spinach with olive oil, cumin, and salt. Arrange on a sheet pan, leaving space in the center.
    3. Assemble and Bake: Place chicken in the center of the pan and bake at 400°F (200°C) for 30–40 minutes, rotating the pan halfway. Use a meat thermometer to check for 165°F (74°C).
    4. Serve and Garnish: Sprinkle with fresh cilantro and serve with lime wedges.

    For detailed instructions see the recipe card below.

    sheet pan curried chicken and vegetables just out of the oven and ready to eat.

    Expert Tips

    Read the Recipe First: It’s always helpful to read through once or twice before beginning any recipe. Familiarizing yourself with the steps and ingredients helps to ensure a smooth process.

    Prepare your "Mise en Place": Have all ingredients chopped, measured, and ready to go for a stress-free cooking experience.

    Use a Thermometer: An instant-read thermometer ensures perfectly cooked chicken.

    one serving of curried chicken on a plate with vegetables and cucumber raita.

    Recipe FAQs

    Can I use boneless chicken?

    Yes, but adjust the cooking time to prevent overcooking. Boneless pieces will cook faster than bone-in thighs.

    What can I serve with this dish?

    It’s great on its own, but pair it with rice, naan, or a cucumber salad for bigger appetites.

    How do I store leftovers?

    Store in an airtight container in the fridge for up to 3 days. Reheat or enjoy cold for a quick lunch. Freeze individual portions for easy reheating. Reheat in a 350° F oven until warmed through or in the microwave.

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    Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!

    Want to say thank you?

    📖 Recipe

    sheet pan curried chicken and vegetables just out of the oven and ready to eat.

    Sheet Pan Curried Chicken and Vegetables

    A quick and easy sheet pan recipe for a busy week night.
    4.50 from 26 votes
    Print Pin Rate Save Saved!
    Course: Dinner
    Cuisine: Fusion, Indian
    Prep Time: 20 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 8 people
    Calories: 309kcal
    Author: Andrea Mut
    Prevent your screen from going dark

    Ingredients

    • 8 chicken thighs, bone-in, skin-on
    • ½ cup plain yogurt, full fat Greek or Balkan
    • ½ 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 tablespoon olive oil
    • 2 teaspoon cumin
    • ½ teaspoon salt, adjust to taste

    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 the chicken. Cover and place in the fridge for a minimum of 30 minutes and up to 24 hours.
      8 chicken thighs, bone-in, skin-on, ½ cup plain yogurt, full fat Greek or Balkan, ½ cup Indian curry paste hot, medium or mild
    • 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.
      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 tablespoon olive oil, 2 teaspoon cumin, ½ teaspoon salt,
    • 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

    1. Leftovers can be stored in the fridge for 3 days. 
    2. Mix up the vegetables as you like keeping in mind varying cooking times.
    3. If you use boneless chicken pieces cooking time will need to be decreased.
    Nutrition Facts are an estimate only using an online calculator. Numbers may vary depending on quantities and ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 309kcal | Carbohydrates: 12g | Protein: 27g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 138mg | Sodium: 681mg | Potassium: 468mg | Fiber: 3g | Sugar: 4g
    Tried this recipe?Mention @MyPocketKitchen or tag #mypocketkitchen!

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    Reader Interactions

    Comments

      4.50 from 26 votes (18 ratings without comment)

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    1. Barb says

      May 29, 2023 at 11:13 am

      5 stars
      Loved this recipe however I wasn’t able to find the curry sauce you referred to. Can you send me a pic of the jar please.
      I used some spicy sauce and added curry powder.

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      • Andrea says

        May 29, 2023 at 2:17 pm

        Hi Barb! If you go to my shop page at the top menu bar you can find it under ingredients. Hope that helps and happy you enjoyed it!

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    2. Cheryl says

      June 24, 2022 at 1:25 pm

      Hi Andrea:

      This looks delicious as do many of your other recipes. I was just wondering if you do or can provide nutritional info for them.

      Thank you

      Cheryl

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      • Andrea says

        June 25, 2022 at 7:52 am

        Hi Cheryl!
        I have just recently added the upgrade to include nutritional info and am working on adding that to my older posts. This is a long process but in the meantime you can easily calculate it using the free My Fitness Pal app or page. You can just copy and paste the recipe URL into the calculator and it will do it for you. Here's the link https://apk-empire.com/myfitnesspal/com.myfitnesspal.android Hope that helps!

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    3. Susan Henry says

      January 12, 2022 at 6:28 pm

      4 stars
      Hi Andrea,
      My family enjoyed this recipe. How would you recommend crisping up the skin? Would you recommend searing it first or would the convection oven work better? If convection, would the temperature and time need to be adjusted?

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      • Andrea says

        January 13, 2022 at 3:17 pm

        Hi Susan!
        You could sear it or try removing the vegetables at the end and broil for a couple of minutes. Happy your family enjoyed it!

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    4. Janet says

      September 13, 2021 at 6:51 pm

      5 stars
      Sooo good! We loved this recipe and will definitely be making it again. Very easy prep, healthy and delicious too!

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      • Andrea says

        September 15, 2021 at 3:37 pm

        So happy you enjoyed it!

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    5. Stephanie Lee says

      May 25, 2021 at 1:00 pm

      5 stars
      This dish was SO good! Very flavourful, enjoyed by the entire family and easy to make. Good for leftovers as well.

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      • Andrea says

        May 25, 2021 at 1:01 pm

        So happy you enjoyed it!!

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    6. Alexis Tavano says

      May 13, 2021 at 6:43 pm

      5 stars
      The dish is awesome! Question - my spinach came out a little dry/overcooked. Did I do something wrong? I tossed the veg in olive oil before cooking. Thanks for all your delicious recipes!!

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      • Andrea says

        May 14, 2021 at 11:15 am

        Hey there!
        If you prefer the spinach to be less cooked you can always add it part way through the cooking time instead of at the beginning or even serve it on a bed of baby spinach. Hope that helps!

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    7. tracey says

      May 01, 2021 at 6:36 am

      Hello! Wondering about substituting tofu in this recipe? Would that work?

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      • Andrea says

        May 03, 2021 at 4:12 pm

        Yes absolutely! 👌

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    8. Sharon says

      February 17, 2021 at 5:06 pm

      5 stars
      Love this one Andrea! I used curry powder because I was out of the paste. It worked just as well. Easy and delicious!

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      • Andrea says

        February 18, 2021 at 2:54 pm

        Awesome! So happy you enjoyed it!!

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    9. David Allman says

      November 13, 2020 at 12:09 pm

      4 stars
      Tried it for the first time ... not only did we love it ... so did our guests and I had to print off the recipe for them ... so you have gained another admirer lol.

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      • Andrea says

        November 13, 2020 at 1:33 pm

        Fantastic! I love that!! So happy you all enjoyed it!

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    10. JF says

      October 24, 2020 at 5:13 pm

      I love this recipe so much. Do You think it would freeze okay?

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      • Andrea says

        October 25, 2020 at 8:33 am

        Yes absolutely! So happy you like it!

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    11. Deb Hobby says

      August 23, 2020 at 12:35 am

      Delicious food , my family love this dish .Thank you Andrea

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      • Andrea says

        August 23, 2020 at 2:22 pm

        "Family approved" is always so great to hear! 😃 So happy you enjoyed it!!

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    12. Karen Orme says

      February 28, 2020 at 7:39 am

      5 stars
      This meal was very delicious and super easy. Lots of leftovers, which reheated well. My family loved it. Thank you!

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      • Andrea says

        February 29, 2020 at 2:09 pm

        So happy you enjoyed it! And yes! Meals
        that make great leftovers are the best!

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    13. Melodie Scott says

      February 19, 2020 at 4:40 pm

      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?

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      • Andrea says

        February 20, 2020 at 11:24 am

        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!

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    Andrea from My Pocket Kitchen

    Hello and welcome to My Pocket Kitchen! I'm Andrea, a professionally trained Chef & Pastry Chef . Here you will find easy, step by step recipes that are packed with wholesome, nutrient rich ingredients. Hope you have fun! Read More…

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