Description
This Sheet Pan Curry Chicken and Vegetables recipe is a flavorful and easy one-pan meal combining tender, spiced chicken breast with baby potatoes, bell peppers, and peas. Roasted together with fragrant Madras curry powder, this dish delivers a balanced combination of protein and vegetables, perfect for a quick and satisfying dinner with minimal cleanup.
Ingredients
Vegetables
- 1 pound baby Yukon Gold or red potatoes, halved or quartered (smaller pieces preferred)
- 1 large bell pepper (red, orange, or yellow), diced into 1-inch pieces
- 3/4 cup frozen peas
Protein
- 1.25 to 1.50 pounds boneless skinless chicken breast, diced into small pieces
Seasonings and Oil
- 6 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided (or to taste)
- 1 teaspoon freshly ground black pepper, divided (or to taste)
- 2 to 3 teaspoons Madras curry powder (or to taste)
Instructions
- Preheat Oven: Set your oven to 425°F (220°C). If available, use a convection setting for even cooking. Line a sheet pan with heavy-duty aluminum foil for easier cleanup and spray it with cooking spray. Set aside.
- Season Vegetables: Place the halved or quartered potatoes and diced bell peppers on the prepared sheet pan. Drizzle evenly with 3 tablespoons of olive oil, sprinkle with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 to 1 1/2 teaspoons Madras curry powder. Toss with your hands to coat all the vegetables evenly.
- Initial Bake: Bake the seasoned vegetables for about 15 minutes, or until the potatoes are halfway cooked through and starting to soften.
- Add Chicken: Remove the sheet pan from the oven. Distribute the diced chicken breast evenly around the pan. Drizzle with the remaining 3 tablespoons olive oil, and sprinkle with the remaining 1 teaspoon salt, 1/2 teaspoon pepper, and 1 to 1 1/2 teaspoons curry powder. Toss gently to coat the chicken and vegetables evenly.
- Final Bake: Return the sheet pan to the oven and bake for an additional 15 minutes, or until the chicken is cooked through and the potatoes are fork-tender.
- Add Peas and Heat Through: Scatter the frozen peas directly on the sheet pan (no need to thaw). Bake for 1 to 2 minutes more until the peas are heated through.
- Serve Immediately: Remove from oven and serve the curry chicken and vegetables hot for a delicious, well-rounded meal.
Notes
- You can adjust the amount of curry powder to suit your spice preference.
- Using convection bake helps achieve a crispier finish on the potatoes and chicken.
- For easier cleanup, line your sheet pan with foil or parchment paper.
- Frozen peas can be added directly from the freezer without thawing.
- Make sure to cut potatoes into smaller pieces so they cook evenly with the chicken.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Indian-inspired
