Sheet Pan Curried Chicken and Vegetables
A quick and easy sheet pan recipe for a busy week night.
Servings: 8 people
Calories: 309kcal
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.
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