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.
I like to serve this with my Cucumber Raita, and some wedges of lime or this Easy Thai Style Cucumber Salad. Even though it's "Thai style" is matches perfectly with this dish.
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 ¼ 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! 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
- 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
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.
- 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.
Cheryl says
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
Andrea says
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!
Susan Henry says
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?
Andrea says
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!
Janet says
Sooo good! We loved this recipe and will definitely be making it again. Very easy prep, healthy and delicious too!
Andrea says
So happy you enjoyed it!
Stephanie Lee says
This dish was SO good! Very flavourful, enjoyed by the entire family and easy to make. Good for leftovers as well.
Andrea says
So happy you enjoyed it!!
Alexis Tavano says
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!!
Andrea says
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!
tracey says
Hello! Wondering about substituting tofu in this recipe? Would that work?
Andrea says
Yes absolutely! 👌
Sharon says
Love this one Andrea! I used curry powder because I was out of the paste. It worked just as well. Easy and delicious!
Andrea says
Awesome! So happy you enjoyed it!!
David Allman says
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.
Andrea says
Fantastic! I love that!! So happy you all enjoyed it!
JF says
I love this recipe so much. Do You think it would freeze okay?
Andrea says
Yes absolutely! So happy you like it!
Deb Hobby says
Delicious food , my family love this dish .Thank you Andrea
Andrea says
"Family approved" is always so great to hear! 😃 So happy you enjoyed it!!
Karen Orme says
This meal was very delicious and super easy. Lots of leftovers, which reheated well. My family loved it. Thank you!
Andrea says
So happy you enjoyed it! And yes! Meals
that make great leftovers are the best!
Melodie Scott says
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?
Andrea says
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!