Sheet Pan Curry Chicken and Vegetables

When I think about quick, hearty meals that make everyone around the table feel at home, the first dish that comes to mind is Sheet Pan Curry Chicken and Vegetables. This is not just a meal; it’s an experience that brings warmth and spice into our lives, especially on those chillier fall evenings. I remember the first time I made this dish; the inviting aroma filled the kitchen and drew my family in. As soon as the oven timer beeped, the anticipation was palpable. It’s the kind of recipe that makes you feel like a culinary superstar without spending hours in the kitchen. The vibrant colors of the vegetables combined with the tender, juicy chicken create a feast for the eyes as well as the palate.

Every time I pull out my trusty sheet pan, I know I’m in for an easy, breezy dinner. With just one pan to clean, it makes my evening routine so much smoother. The best part? Everyone can get involved; whether it’s chopping the vegetables or helping season the chicken, it’s an enjoyable family activity. Plus, who doesn’t love a dish that’s packed with flavor yet so simple to prepare? With Sheet Pan Curry Chicken and Vegetables, you can savor the delightful mix of spices while spending more time with your loved ones rather than being stuck in the kitchen.

What You Need for Sheet Pan Curry Chicken and Vegetables

In creating the Sheet Pan Curry Chicken and Vegetables, each ingredient plays a pivotal role in crafting a dish that’s both flavorful and wholesome. The aromatic spices are the stars here, working harmoniously with the fresh vegetables and succulent chicken. These key players not only complement each other in taste but also provide a beautiful array of colors on your plate.

• 1 tablespoon yellow curry powder – This spice adds a warm, earthy flavor that is at the heart of this dish.
• 1/2 teaspoon cumin – A fragrant spice that enhances the overall depth of flavor.
• 1/2 teaspoon garlic powder – Adds a subtle, garlicky kick that complements the other spices.
• 1/2 teaspoon ground black pepper – Brings a bit of heat and sharpness to balance the spices.
• 1 teaspoon fine sea salt – Essential for bringing out the flavors of all the ingredients.
• 1/4 teaspoon ground cinnamon – Adds a hint of sweetness and warmth, balancing the savory elements.
• 1/4 teaspoon cayenne pepper (optional) – If you like a bit of heat, this will elevate the dish.
• 1 onion (sliced into 1/2? rings) – Sweet and savory, it adds flavor and texture.
• 3 garlic cloves (minced) – Fresh garlic contributes a robust flavor.
• 1/2 medium cauliflower (cut into florets, about 2 cups) – A great source of fiber and adds bulk to the dish.
• 4 medium carrots (diced to 1/2?) – Sweet and crunchy, they enhance the flavor and nutrition.
• 3 tablespoons avocado oil (divided) – This healthy fat is perfect for roasting the vegetables and chicken.
• 4 boneless skinless chicken breasts, about 2 lbs. – The main protein source, juicy and tender when baked.
• 1 tablespoon lemon juice – Brightens up the dish with a zesty note.
• 1/4 cup pine nuts (toasted) – Adds a delicious crunch and nutty flavor.
• 1/3 cup raisins – A touch of sweetness that complements the savory elements.
• 1/3 cup cilantro (chopped) – Fresh herbs add brightness and freshness.
• lemon wedges (for garnish) – A refreshing touch that enhances the dish’s presentation.

Recipe Directions for Sheet Pan Curry Chicken and Vegetables

Making Sheet Pan Curry Chicken and Vegetables is as easy as it sounds. With just a few steps, you’ll have a delicious, hearty meal ready to serve. Let’s dive into the cooking process!

1. Preheat your oven to 400ºF. Line a rimmed 12″ x 18″ sheet pan with parchment paper for easy cleanup. This will prevent sticking and make serving a breeze later on.
2. In a small bowl, mix together the yellow curry powder, cumin, garlic powder, fine sea salt, ground black pepper, ground cinnamon, and cayenne pepper (if using). This spice mix is the heart of your dish, bringing all the flavors together.
3. In a large bowl, add the sliced onions, minced garlic, cauliflower florets, diced carrots, and 2 tablespoons of avocado oil. Sprinkle in half of the spice mixture and mix everything together until well combined. Spread this mixture onto the prepared baking sheet in an even layer.
4. Bake the vegetable mix in the oven for 20 minutes. This step allows the veggies to soften and start absorbing the spices.
5. While the vegetables are baking, take another large bowl and add the chicken breasts. Drizzle the remaining 1 tablespoon of avocado oil, the rest of the spice mixture, and the lemon juice over the chicken. Toss everything together to ensure the chicken is well coated and flavorful.
6. After 20 minutes, take the sheet pan out of the oven. Move the vegetables to the edges of the pan to create space in the center for the chicken. Place the chicken breasts in the middle and pour over any remaining marinade from the bowl.
7. Continue to bake for an additional 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165ºF. It should be golden brown and juicy.
8. Once done, remove the baking sheet from the oven. Sprinkle the dish with toasted pine nuts and raisins for added texture and flavor. Garnish with fresh cilantro and serve warm with lemon wedges.
9. Enjoy your delicious Sheet Pan Curry Chicken and Vegetables with your favorite sides or on its own!

Recipe Notes about Sheet Pan Curry Chicken and Vegetables

Here are some essential notes to keep in mind while making Sheet Pan Curry Chicken and Vegetables. These tips will ensure your dish turns out perfectly every time.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure they’re cooled to room temperature before sealing.
• Freezing: You can freeze this dish for up to 3 months. Just thaw it overnight in the fridge and reheat it in the oven or microwave.
• Variations: Feel free to swap out the chicken for chickpeas or tofu for a vegetarian version.
• Side Pairings: Serve this dish alongside fluffy rice or quinoa to soak up the delicious juices.
• Garnish: Adding a dollop of yogurt or a sprinkle of feta cheese can elevate the dish even further.

Great Combinations for Sheet Pan Curry Chicken and Vegetables

Serving Sheet Pan Curry Chicken and Vegetables is all about enhancing the experience. Here are some ideas:

• Rice: Serve over fluffy white rice, brown rice, or jasmine rice to soak up all the flavorful juices.
• Salad: A fresh green salad with a light vinaigrette pairs beautifully with the rich flavors of the chicken and spices.
• Flatbreads: Warm naan or pita bread is perfect for scooping up the chicken and vegetables.
• Lunchboxes: This dish is great for meal prep! Package it in containers for quick lunches throughout the week.
• Seasonal Occasions: Ideal for cozy dinners in fall or winter, it also works well for weekend gatherings with friends.
• Storage Tip: If you have leftovers, store them in an airtight container to maintain freshness.

FAQ

Conclusion

The Sheet Pan Curry Chicken and Vegetables is a standout dish that combines convenience and flavor in one delightful package. It’s an easy way to bring your family together for a delicious meal. So why not give it a try? You’ll love how simple and satisfying it is to make this warm, aromatic dish right from your kitchen.

Sheet Pan Curry Chicken and Vegetables

The ultimate comfort food, Sheet Pan Curry Chicken and Vegetables is a flavorful, easy weeknight dinner that your family will love. With perfectly roasted chicken and vibrant veggies, every bite is bursting with bold spices. Make this delicious meal tonight for a satisfying dinner!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Course Dinner

Cuisine Indian

Servings 4 servings

Calories 385 kcal

Equipment

• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Oven
• Cutting Board

Ingredients

  

• 1 tablespoon yellow curry powder
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground black pepper
• 1 teaspoon fine sea salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper optional
• 1 onion (sliced to 1/2? rings)
• 3 cloves garlic (minced)
• 1/2 medium cauliflower (cut into florets) (about 2 cups)
• 4 medium carrots (diced to 1/2?)
• 3 tablespoons avocado oil (divided)
• 4 boneless skinless chicken breasts, about 2 lbs. (see note)
• 1 tablespoon lemon juice
• 1/4 cup pine nuts (toasted)
• 1/3 cup raisins
• 1/3 cup cilantro (chopped)
• lemon wedges (for garnish)

Instructions

 

• Preheat your oven to 400ºF. Line a rimmed 12" x 18" sheet pan with parchment paper for easy cleanup. This will prevent sticking and make serving a breeze later on.
• In a small bowl, mix together the yellow curry powder, cumin, garlic powder, fine sea salt, ground black pepper, ground cinnamon, and cayenne pepper (if using). This spice mix is the heart of your dish, bringing all the flavors together.
• In a large bowl, add the sliced onions, minced garlic, cauliflower florets, diced carrots, and 2 tablespoons of avocado oil. Sprinkle in half of the spice mixture and mix everything together until well combined. Spread this mixture onto the prepared baking sheet in an even layer.
• Bake the vegetable mix in the oven for 20 minutes. This step allows the veggies to soften and start absorbing the spices.
• While the vegetables are baking, take another large bowl and add the chicken breasts. Drizzle the remaining 1 tablespoon of avocado oil, the rest of the spice mixture, and the lemon juice over the chicken. Toss everything together to ensure the chicken is well coated and flavorful.
• After 20 minutes, take the sheet pan out of the oven. Move the vegetables to the edges of the pan to create space in the center for the chicken. Place the chicken breasts in the middle and pour over any remaining marinade from the bowl.
• Continue to bake for an additional 20 to 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165ºF. It should be golden brown and juicy.
• Once done, remove the baking sheet from the oven. Sprinkle the dish with toasted pine nuts and raisins for added texture and flavor. Garnish with fresh cilantro and serve warm with lemon wedges.
• Enjoy your delicious Sheet Pan Curry Chicken and Vegetables with your favorite sides or on its own!

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure they’re cooled to room temperature before sealing.
• Freezing: You can freeze this dish for up to 3 months. Just thaw it overnight in the fridge and reheat it in the oven or microwave.
• Variations: Feel free to swap out the chicken for chickpeas or tofu for a vegetarian version.
• Side Pairings: Serve this dish alongside fluffy rice or quinoa to soak up the delicious juices.
• Garnish: Adding a dollop of yogurt or a sprinkle of feta cheese can elevate the dish even further.

Keyword Curry Chicken and Vegetables, easy chicken dinner, Healthy Chicken Recipes, Sheet Pan Curry Chicken Recipe

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.