Go Back
+ servings
Sheet pan curried chicken and vegetables cooked on a tray
Print Recipe
4.50 from 24 votes

Sheet Pan Curried Chicken and Vegetables

A quick and easy sheet pan recipe for a busy week night.
Prep Time20 mins
Cook Time30 mins
Course: Dinner
Cuisine: Fusion, Indian
Keyword: Chicken, curry, sheet pan
Servings: 6 people
Author: Andrea Mut


  • 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


  • 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


  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.