Sheet Pan Curry Chicken and Vegetables

Baked Curry Chicken and Vegetables — An EASY Indian-inspired meal that’s ready in 30 minutes, made on ONE pan, and great for meal prep or busy weeknights!! There’s so much CURRY FLAVOR in every bite!!

Sheet Pan Chicken and Potatoes – With a Twist!

I am a huge fan of sheet pan recipes because the vegetables and protein cook together on one pan, making cleanup an absolute breeze.

Recipes like this one are perfect for busy weeknights and in our case, there’s generally a portion leftover which is great for a work or school lunch the next day.

The baked curry chicken is flavorful and juicy, the potatoes are tender and just melt in your mouth, and there’s the juicy crunch of the peppers and peas.

Everything is lightly seasoned with curry powder and it makes you keep going back for bite after bite of this naturally gluten-free meal.

What’s in the Baked Curry Chicken and Vegetables?

For this easy chicken and potato recipe, you’ll need:

• Olive oil
• Baby Yukon Gold or red potatoes
• Bell Pepper (red, orange, or yellow)
• Chicken (boneless skinless breast)
• Curry powder (I used Madras curry powder, it’s not spicy; use your favorite in terms of flavor and heat level)
• Frozen peas

Can I Add Other Vegetables?

Absolutely! I wanted to add more vegetables, but my sheet pan was already full.

Next time I may scale the potatoes back to a half pound rather than a pound. But then again, roasted potatoes in olive oil, especially when it’s chilly out, are so comforting.

Depending on what kind of vegetables you have on hand and enjoy, feel free to add:

• Broccoli
• Cauliflower
• Carrots
• Zucchini
• Eggplant
• Chickpeas (add them when you add the peas)

How to Make Baked Curry Chicken and Vegetables

Sheet pan chicken and potatoes are one of the easiest meals you can make! Here’s a look at how this recipe comes together: 

1. To the sheet pan, add the potatoes, red peppers, drizzle with olive oil, and season with curry powder, salt, and pepper.
2. Roast for about 15 minutes before adding the chicken. The potatoes should be at least halfway cooked through before you add the chicken because the chicken will cook in 15 minutes.
3. Add the chicken, season with additional olive oil, curry, salt, and pepper.
4. Return to the oven for about 15 minutes, or until chicken is cooked through.
5. Add the peas, cook for a minute or two, and serve immediately.

Can This Recipe Be Meal Prepped?

Yes! This is a great meal prep recipe for the fridge or as a freezer meal if you want to batch cook and have some waiting in the freezer.

What Kind of Curry Powder Should I Use?

Curry powder varies a ton, in terms of both the flavor profile and the level of heat intensity. You may have to try a few different brands before finding one that you say, YES this is the one. 

The Madras curry powder that I use is not spicy and it’s not overpowering. It’s the in-store organic brand that my local grocery store carries. I like it because it allows the flavor of the food to come through rather than being suffocated in curry.

What If I Don’t Like Curry?

If you or if you have people in your house that don’t like curry, don’t worry.

It’s won’t be ‘curry chicken’ but the backbone of this recipe will turn out deliciously with a generous sprinkling of cumin, paprika, and smoked paprika. Baked chicken and potatoes beg for those kinds of seasonings! 

Tips for Making Baked Curry Chicken and Veggies

• I add the frozen peas directly to the sheet pan and do not thaw them first. 
• Feel free to mix and match the vegetables based on what you have on hand, which you prefer, etc. 
• Be sure to dice the chicken into even-sized pieces so they roast at the same rate in the oven. 

Save Saved Review Print

4.70 from 10 votes

Sheet Pan Curry Chicken and Vegetables

By Averie Sunshine

An EASY Indian-inspired meal that's ready in 30 minutes, made on ONE pan, and great for meal prep or busy weeknights!! There's so much CURRY FLAVOR in every bite!!

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

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Ingredients 

• ▢ 1 pound baby Yukon Gold or red potatoes, halved or quartered (err on the smaller rather than larger side)
• ▢ 1 large bell pepper, red, orange, or yellow, diced into 1-inch pieces
• ▢ 6 tablespoons olive oil, divided
• ▢ 2 teaspoons kosher salt, or to taste; divided
• ▢ 1 teaspoon freshly ground black pepper, or to taste; divided
• ▢ 2 to 3 teaspoons Madras curry powder, or to taste
• ▢ 1.25 to 1.50 pounds boneless skinless chicken breast, diced into small pieces
• ▢ ¾ cup frozen peas

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Instructions 

• Preheat oven to 425F (if you have a convection oven, use it), line a sheet pan with heavy-duty aluminum foil if desired for easier cleanup, spray with cooking spray; set aside.
• To the sheet pan, add the potatoes, peppers, evenly drizzle with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, 1 to 1 1/2 teaspoons curry powder, and toss with your hands to coat evenly. Bake for about 15 minutes, or until the potatoes are at least halfway cooked through.
• Remove the pan from the oven, add the chicken evenly around the pan, evenly drizzle with the remaining olive oil, salt, pepper, curry powder.
• Bake for an additional 15 minutes, or until chicken is cooked through and the potatoes are fork-tender.
• Add the peas (I add them straight from the freezer and don't bother to thaw in advance) and bake for 1 to 2 minutes, or until warmed through before serving immediately.

Notes

Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

Nutrition

Serving: 1

Nutrition information is automatically calculated, so should only be used as an approximation.

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