Sheet Pan Curried Chicken and Vegetables is an easy weeknight dinner recipe made with crispy chicken thighs and roasted vegetables tossed in a fragrant curry.
Sheet Pan Curried Chicken and Vegetables
This simple sheet pan chicken curry was inspired by my love of Indian food, especially fragrant curries. The rich, bold flavors in my Sheet Pan Curried Chicken and Vegetables bring roasted veggies to life, and infuse the tender chicken thighs with their crisp skin, with intense flavor.
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What is Curry Powder?
Simply put curry powder is a spice mix. When you buy a generically labeled curry powder from the grocery store it could be any blend of spices but typically it includes spices such as turmeric, chilli powder, fenugreek, ground coriander, ground cumin, ground ginger and pepper.
For this recipe I just bought a bottle of curry powder at the grocery store.
I wanted a lot of color to go with my bold curry flavors so I used green and white cauliflower and a rainbow carrots. If you don’t have these don’t worry, regular orange carrots and white cauliflower work just fine :). Once the vegetables are chopped the rest of the dish is easy to make. Olive oil and spices are mixed together and tossed with the chicken thighs and vegetables and then everything is placed on a lined baking sheet before going in the oven.
If you’ve never had curry chicken it is one of those dishes that fills your house with a heavenly scent as it bakes in the oven. When you pull this easy sheet pan dinner out of the oven the vegetables should be tender and the chicken should be cooked through. Put it on a plate and dinner is served!
Want more sheet pan dinners ?
- Sheet Pan Lemon Chicken and Asparagus
- Sheet Pan Chicken Fajitas
- Sheet Pan Beef Teriyaki
- Sheet Pan Honey Balsamic Chicken
- Sheet Pan Spicy Pork Chops and Sweet Potatoes
SHEET PAN CURRIED CHICKEN AND VEGETABLES
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- 4 tablespoons Olive oil divided
- 4 teaspoons Curry powder divided
- 2 teaspoons Salt divided
- 4 cups Cauliflower florets
- 3 cups Carrots , cut into sticks
- 2 Red bell peppers cut into pieces
- 1 tablespoons Fresh ginger shredded
- 6 Chicken thighs skin-on bone-in
- 2 cups Green onions chopped
- 1 cup Cilantro finely chopped
Preheat oven to 450°F.
In a large bowl mix 2 Tbsp olive oil, 2 teaspoons of curry powder, and 1 teaspoon of salt. Add cauliflower, carrots, bell pepper, and ginger to bowl and toss gently until fully coated.
Arrange the vegetables on a greased or lined sheet pan.
In another bowl add remaining 2 Tablespoons of olive oil, 2 teaspoons of curry powder and 1 teaspoon of salt. Add chicken thighs to the bowl and toss until well coated.
Place the chicken thighs over the vegetables on the sheet pan.
Bake the chicken in the oven for 20 minutes then remove from oven to sprinkle the green onions over the chicken and vegetables. Return it to the oven and continue baking for another 10 minutes or until the chicken is cooked through.
Remove the pan from the oven, sprinkle with cilantro.