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    Home » Chicken » Sheet Pan Curry Chicken and Vegetables

    Sheet Pan Curry Chicken and Vegetables

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    Looking for a quick and easy weeknight dinner that is packed with flavour? Sheet pan curry chicken and vegetables is the answer that you are looking for. This sheet pan meal is made with flavourful, succulent and tender chicken thighs marinated in a delicious curry marinade with potatoes and carrots for a complete one pan chicken dinner. Plus, if you marinade the chicken in advance, you just need to to wait 30 minutes for dinner to be ready. Truly amazing.

    Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. | aheadofthyme.com

    It is no surprise that sheet pan dinners has become one of our go to dinner options. They are so quick and easy to put together, and usually means less dishes to clean up after. It's also a great because it is so customizable with whatever vegetables that you have on hand. Some of my other favourite sheet pan meals are sheet pan balsamic chicken and vegetables and sheet pan garlic roasted chicken and baby potatoes. These recipes usually take less than 45 minutes to prep and cook. The easiest weeknight dinners ever.

    Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. | aheadofthyme.com

    Ingredients

    • chicken thighs - 4 skin-on, bone-in chicken thighs.
    • chicken marinade - soy sauce, vegetable oil, paprika, yellow curry powder, cumin powder, balsamic vinegar, brown sugar, salt and pepper.
    • potatoes - chopped into 1-inch cubes.
    • carrots - chopped into 1-inch pieces.
    • fresh parsley - for garnish on top. 

    You will also need measuring spoons, large mixing bowl, and a ¼ pan baking sheet.

    Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. | aheadofthyme.com

    How to Make the Best Sheet Pan Curry Chicken and Vegetables

    First, marinate the chicken thighs in a large large bowl with a simple and delicious curry marinade made with soy sauce, vegetable oil, paprika, yellow curry powder, cumin, balsamic vinegar, brown sugar, salt and pepper. Combine well to coat the chicken. Add in potatoes and carrots and toss to coat. Cover with cling wrap and place in the refrigerator to marinate for at least 1 hour up to overnight.

    Next, preheat the oven to 400 F and arrange the chicken thighs (skin side up), potatoes, and carrots in a single layer on a ¼ pan baking sheet and bake for 30 minutes, until the skin is crispy and the internal temperature for the chicken reaches 165 F. Optionally, turn the broiler on high and broil for 2-3 minutes at the end. Broiling will make the skin extra crispy and golden brown.

    Serve on its own or with a side of Basmati rice, and drizzle extra pan dippings on top with parsley.

    Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. | aheadofthyme.com
    Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. | aheadofthyme.com

    Sheet Pan Curry Chicken Tips

    • How to customize: This is such an easy recipe to customize. That curry flavour goes with any vegetable so you can add in whatever you have on hand. Some of my favourites to add are cauliflower, broccoli, and sweet potatoes.
    • How to store: Transfer any leftovers to an airtight container with the juices from the pan. Refrigerate for up to 4 days. To reheat, place in the microwave, air fryer at 300F for 5 minutes, or in the oven at 300F for 10 minutes.
    Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. | aheadofthyme.com

    More Sheet Pan Recipes

    • Sheet Pan Balsamic Chicken and Vegetables
    • Sheet Pan Soy Glazed Chicken Thighs
    • Tandoori Chicken Sheet Pan Dinner
    • Sheet Pan Chicken Fajitas
    • Sheet Pan Miso Salmon with Bok Choy

    Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.

    Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.

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    Recipe

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    Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. | aheadofthyme.com

    Sheet Pan Curry Chicken and Vegetables


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    5 from 6 reviews

    • Author: Sam | Ahead of Thyme
    • Total Time: 1 hour 40 minutes
    • Yield: 4 servings
    • Diet: Gluten Free
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    Description

    Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. 


    Ingredients

    • 4 chicken thighs, skin-on bone-in
    • 2 tablespoons soy sauce
    • 1 tablespoon vegetable oil
    • 1 tablespoon paprika
    • 1 tablespoon yellow curry powder
    • ½ tablespoon cumin powder
    • ½ tablespoon balsamic vinegar
    • 1 tablespoon brown sugar
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper
    • 2 cups potatoes, chopped into 1-inch cubes
    • 1 cup carrots, chopped into 1-inch pieces
    • 1 teaspoon fresh parsley, finely chopped

    Instructions

    1. In a large bowl, add chicken thighs, soy sauce, vegetable oil, paprika, yellow curry powder, cumin, balsamic vinegar, brown sugar, salt and pepper. Combine well to coat chicken. Add in potatoes and carrots and toss to coat.
    2. Cover bowl tightly and place in the refrigerator to marinate for at least 1 hour, up to overnight.
    3. Preheat the oven to 400 F. Arrange the chicken thighs (skin side up), potatoes, and carrots in a single layer on a large baking sheet and bake for 30 minutes, until the skin is crispy and the internal temperature for the chicken reaches 165 F. Optionally, turn the broiler on high and broil for 2-3 minutes at the end. Broiling will make the skin extra crispy and golden brown.
    4. Serve on its own or with a side of rice, and drizzle extra pan dippings and some parsley on top.

    Notes

    Equipment used: measuring spoons, large mixing bowl, and ¼ pan baking sheet.

    How to customize: This is such an easy recipe to customize. That curry flavour goes with any vegetable so you can add in whatever you have on hand. Some of my favourites to add are cauliflower, broccoli, and sweet potatoes.

    How to store: Transfer any leftovers to an airtight container with the juices from the pan. Refrigerate for up to 4 days. To reheat, place in the microwave, air fryer at 300F for 5 minutes, or in the oven at 300F for 10 minutes.

    • Prep Time: 10 minutes (+1 hour to marinate)
    • Cook Time: 30 minutes
    • Category: Chicken
    • Method: Bake
    • Cuisine: Indian

    Did you make this recipe?

    I'd love to see! Tag me @aheadofthyme on Instagram.

    Sheet pan curry chicken and vegetables with tender chicken thighs marinated in a delicious flavourful curry marinade is a complete one pan dinner. | aheadofthyme.com
    Sheet Pan Curry Chicken and Vegetables
    973 Shares
    Pin964
    Yum8
    Share
    Tweet1
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    Reader Interactions

    Comments

    1. Ann says

      November 01, 2024 at 6:02 am

      I have made this several times now and it always gets rave reviews! Thank you for this simple, delicious and easy recipe!

      Reply
    2. Sarah says

      July 26, 2023 at 3:49 pm

      This turned out so tasty! It's going into the rotation. It's great to make on work-from-home days because you can start the marinade at lunch and then all you have to do is cook it for dinner. The curry did stain my sheet pan yellow, so I might recommend covering that in tin foil. My pan already had other marks on it so it really doesn't bother me, but I figured I'd mention it for anyone who might care.

      Reply
    3. Michele Hawley says

      January 12, 2023 at 3:58 pm

      Everyone loved this! I will definitely make it again and again. I love your site, I’ve made a few things now and everything is so good. I have so many of your recipes I want to make and I plan on making them all in 2023! Thank you!!

      Reply
    4. S Lee says

      June 09, 2022 at 3:28 am

      This was sooo good! Perfect blend of ingredients. My husband and I are huge curry fans, but I wanted something quick and healthy. Adding this one to the dinner rotation!

      Reply
    5. Izzy says

      January 29, 2021 at 9:52 pm

      This is a five-star recipe for me, and I look forward to making it on the weekends to enjoy with the family!

      Reply
    6. Denay DeGuzman says

      January 29, 2021 at 6:17 pm

      My sister-in-law discovered this delicious recipe on Pinterest. Her whole family loved it, so she shared it with me. I've added the ingredients to my grocery-store list. I'm so excited to enjoy this flavorful meal!

      Reply
      • Sam Hu | Ahead of Thyme says

        January 31, 2021 at 8:48 am

        That makes me so happy to hear Denay! Let me know what you think.

        Reply

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