Best 2 Sheet Pan Curried Chicken Recipes

Sheet pan curried chicken is a convenient and flavorful dish that can be easily prepared in one pan. This simple yet delicious meal involves marinating chicken in a flavorful blend of curry spices and herbs, roasting it in the oven along with colorful vegetables, and finishing it off with a creamy yogurt sauce. The result is a tender and juicy chicken with crispy edges, surrounded by roasted vegetables that soak up all the aromatic curry flavors. Whether you're looking for a weeknight dinner solution or a flavorful dish to impress your guests, this sheet pan curried chicken recipe is sure to become a favorite in your kitchen.

Here are our top 2 tried and tested recipes!

SHEET PAN CURRIED CHICKEN

Sheet Pan Curried Chicken image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup red curry paste
4 tablespoons vegetable oil, plus more for the sheet pan
1 heaping tablespoon dark brown sugar, packed
2 1/2 teaspoons kosher salt
1 pound green beans, trimmed
1 pound carrots, halved lengthwise and cut into 1 1/2-inch chunks
12 skin-on chicken drumsticks
1 cup fresh cilantro leaves
Basmati rice, for serving (two to three 8.5-ounce pouches of microwave rice, cooked according to package directions)
12 ounces plain Greek yogurt, for serving
2 limes, cut into wedges, for serving

Steps:

Position a rack in the lower third of the oven and preheat to 450 degrees F.
In a small bowl, combine the curry paste, vegetable oil, brown sugar and 1 teaspoon of kosher salt.
Put the green beans and carrots on an oiled sheet pan and pour slightly less than half the curry mixture over them. Use a pair of tongs to toss and coat them. Season with 3/4 teaspoon of salt.
Nestle the chicken drumsticks on the sheet pan. Using a spatula or spoon, spread the remaining curry mixture on the drumsticks. Do your best to coat them evenly. Season the chicken with the remaining 3/4 teaspoon salt.
Roast the chicken and vegetables (turning them halfway through to prevent them from getting too dark on the bottom) until they are tender and a thermometer inserted into the thickest part of the chicken (without touching the bone) reads 170 degrees F, about 30 minutes.
Scrape the chicken, vegetables, and any browned bits from the pan onto a large serving dish and garnish with the cilantro.
Serve with rice, yogurt and lime wedges.

SHEET-PAN CURRIED CHICKEN AND VEGETABLES

Sheet-Pan Curried Chicken and Vegetables image

This sheet-pan dinner infuses some rich Indian flavor into ingredients that are already regulars in your fridge and freezer. Chicken breasts take well to sheet-pan cooking, staying juicy and tender as they cook (and this recipe is tested to get the timing just right for ideal results!). Potatoes and bell peppers are simple and familiar vegetables that are family friendly, and with the addition of curry, they're a little more adventurous (and delicious) than usual. This warming, roasted dinner takes just 20 minutes of prep and about an hour total, meaning it's a great solution for an easy weeknight meal with big, bold flavor.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 4

Number Of Ingredients 10

Ingredients

4 tablespoons butter, melted
1 teaspoon curry powder
3/4 teaspoon salt
1/2 teaspoon pepper
2 cups 3/4-inch diced peeled russet potatoes
1 cup chopped yellow or red bell pepper (about 1 large)
4 boneless skinless chicken breasts (6 to 7 oz each)
1 can (15 oz) Progresso™ chick peas, drained, rinsed
1/2 cup Cascadian Farm™ organic frozen peas, thawed
2 tablespoons chopped fresh cilantro leaves

Steps:

Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
In large bowl, mix 2 tablespoons of the melted butter, 1/2 teaspoon of the curry powder, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add potatoes and bell pepper; toss to coat. Place in single layer in pan. Roast 16 to 18 minutes or until just tender when pierced with knife. Remove from oven; stir.
In same large bowl, mix remaining 2 tablespoons melted butter, 1/2 teaspoon curry powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Add chicken to mixture; toss to coat. Arrange in single layer in pan next to vegetables. Roast 20 to 25 minutes longer or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and potatoes and peppers are browned and very tender.
Add chick peas and peas to pan. Roast 4 to 6 minutes longer or until chick peas and peas are hot. Top with cilantro.

Nutrition Facts : Calories 490, Carbohydrate 34 g, Cholesterol 135 mg, Fat 3, Fiber 6 g, Protein 46 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 6 g, TransFat 1/2 g

Tips:

- To ensure the chicken is evenly cooked, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C). - If you prefer a spicier curry, add an extra teaspoon of curry powder or a pinch of cayenne pepper. - Serve the curried chicken with a side of basmati rice, quinoa, or your favorite flatbread. - Feel free to add other vegetables to the sheet pan, such as broccoli florets, bell peppers, or zucchini. - For a vegetarian version of this recipe, omit the chicken and add an extra cup of chickpeas.

Conclusion:

Sheet pan curried chicken is a quick and easy weeknight meal that is packed with flavor. The chicken is tender and juicy, and the curry sauce is creamy and flavorful. This recipe is also a great way to get your kids to eat their vegetables. Simply add their favorite veggies to the sheet pan and they'll be more likely to eat them. So next time you're looking for a quick and easy meal, give this sheet pan curried chicken recipe a try. You won't be disappointed.