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Sheet Pan Curry Chicken and Vegetables

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A bold and comforting sheet pan curry chicken with roasted vegetables, coated in warm aromatic spices and finished with fresh lemon for a flavorful one-pan dinner.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into chunks
  • 2 cups broccoli florets
  • 1 red bell pepper, sliced
  • 1 zucchini, sliced
  • 1 red onion, sliced
  • 3 tablespoons olive oil
  • 1 1/2 tablespoons curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon paprika
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lemon
  • Fresh parsley or cilantro for garnish (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
  2. Cut the chicken into even chunks and prepare the vegetables so they cook evenly.
  3. Place the chicken and vegetables on the sheet pan in a single layer.
  4. In a small bowl, mix olive oil, curry powder, cumin, garlic powder, turmeric, paprika, salt, and black pepper.
  5. Drizzle the seasoning mixture over the chicken and vegetables and toss to coat thoroughly.
  6. Spread everything evenly to ensure proper roasting.
  7. Bake for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  8. Squeeze fresh lemon juice over the top and garnish with chopped parsley or cilantro before serving.

Notes

  • Swap zucchini for sweet potatoes or cauliflower for a heartier variation.
  • Add cayenne pepper or red pepper flakes for extra heat.
  • Serve over rice or quinoa for a more filling meal.
  • Top with seasoned Greek yogurt for added creaminess if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze cooled portions in a freezer-safe container for up to 2 months.

Nutrition

Find it online: https://cookedbymaya.com/sheet-pan-curry-chicken-and-vegetables/