🥔🫑🍗 This Baked Sheet Pan Curry Chicken and Vegetables is 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, and this sheet pan chicken curry is a particular fave.
- 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.
- The entire meal is ready to eat in 30 minutes, and we usually have leftovers to enjoy for several days!
Love curry recipes?
Try my Thai chicken coconut curry, green Thai chicken coconut curry, and yellow Thai chicken coconut curry, too!
Ingredients and Notes
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) – Be sure to dice the chicken into even-sized pieces so they roast at the same rate in the oven
- Curry powder (I used Madras curry powder, it’s not spicy; use your favorite in terms of flavor and heat level)
- Frozen peas
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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 Sheet Pan 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:
- 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, and 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. I add the frozen peas directly to the sheet pan and do not thaw them first!
Recipe FAQs
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.
Yes. Boneless, skinless chicken thighs work very well in this recipe and tend to stay extra juicy. They may need a few additional minutes of cooking time compared to breasts, so just be sure the internal temperature reaches 165°F before serving.
The key is not overcrowding the pan. Spread the vegetables in a single layer with space between pieces so they roast instead of steaming. Also, use a high oven temperature (425°F) and pat vegetables dry before tossing them with oil and spices.
Yes. You can chop the vegetables and season the chicken up to 24 hours in advance and store everything covered in the refrigerator. When ready to cook, spread it on the sheet pan and roast as directed. This makes weeknight prep much faster.
No, this recipe is mild as written. The curry powder adds flavor without heat. If you like spice, you can add cayenne pepper, red pepper flakes, or use a spicier curry powder to suit your taste.
Yes. This recipe is naturally dairy-free, and it can easily be made Whole30-friendly by checking that your curry powder and any seasonings used are compliant. Serve it with approved vegetables or cauliflower rice to keep it Whole30-compatible.
Sheet Pan Curry Chicken and Vegetables (Easy & Flavorful) 🍛
Equipment
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
Fantastic recipe!! I added some broccoli slaw about halfway through and would love to make it again with cauliflower too. I really love your sheet pan creations!
Fantastic recipe!! I added some broccoli slaw about halfway through and would love to make it again with cauliflower too. I really love your sheet pan creations!
Thanks for the 5 star review and glad this turned out fantastic! I bet the broccoli slaw was a great touch and I would love to make it with cauliflower, too! Can’t get enough broccoli and cauliflower for me :)
I enjoyed this very much, but the next time I make it I will definitely cut down on the salt. I think you could easily add more veggies. Next time I will add chunks of onion.
Oh I love this idea! Yummy curry dinner in half the time and half the work!
Paige
https://thehappyflammily.com
Yes so fast and so easy!
Must admit it puzzled me about the SheetPan aspect. Sort of “Where’s the liquid”. But this looks good and doable (by me, an incompetent cook type fella).
Many Thanks
You really don’t need liquid for this recipe based on cooking it on a sheet pan.
This is right up my alley–anxious to try it!
That’s great to hear! Keep me posted if you try it!