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.
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.
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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.
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
- Marinate the Chicken: Combine yogurt and curry paste, then coat chicken. Refrigerate for at least 30 minutes or overnight.
- 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.
- 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).
- Serve and Garnish: Sprinkle with fresh cilantro and serve with lime wedges.
For detailed instructions see the recipe card below.
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.
Recipe FAQs
Yes, but adjust the cooking time to prevent overcooking. Boneless pieces will cook faster than bone-in thighs.
It’s great on its own, but pair it with rice, naan, or a cucumber salad for bigger appetites.
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.
More Chicken Recipes
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Want to say thank you?📖 Recipe
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, 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
- 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.
Barb says
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.
Andrea says
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!
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!