Sheet Pan Curried Chicken and Vegetables
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.
- 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.
Calories: 397kcal | Carbohydrates: 14g | Protein: 21g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 110mg | Sodium: 941mg | Potassium: 792mg | Fiber: 5g | Sugar: 6g | Vitamin A: 10680IU | Vitamin C: 91.6mg | Calcium: 79mg | Iron: 2.8mg