Sheet Pan 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 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!!

What’s In The Sheet Pan Curry Chicken and Vegetables?

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 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 and it makes you keep going back for bite after bite of this naturally gluten-free meal.

For this 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

Sheet Pan 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!!

Flexible Recipe

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 The Sheet Pan Curry

To the sheet pan, add the potatoes, red peppers, drizzle with olive oil, and season with curry powder, salt, and pepper. 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.

Add the chicken, season with additional olive oil, curry, salt, pepper, return to the oven for about 15 minutes, or until chicken is cooked through.

Add the peas, cook for a minute or two, and serve immediately.

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.

Sheet Pan 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!!

What Kind Of Curry Powder To 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 you the backbone of this recipe will turn out deliciously with a generous sprinkling of cumin, paprika, and smoked paprika. Chicken and potatoes beg for those kinds of seasonings.

Sheet Pan 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 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!!
Yield: 4

Sheet Pan Curry Chicken and Vegetables

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Sheet Pan 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!!

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
  • 3/4 cup frozen peas

Instructions

  1. 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.
  2. 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.
  3. Remove the pan from the oven, add the chicken evenly around the pan, evenly drizzle with the remaining olive oil, salt, pepper, curry powder, and bake for an additional 15 minutes, or until chicken is cooked through and the potatoes are fork-tender.
  4. 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. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

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