SHEET PAN CURRY CHICKEN AND VEGGIES
on Oct 26, 2023, Updated Jul 21, 2025
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Succulent chicken thighs, colorful bell peppers, carrots, and broccoli are tossed together in a quick curry sauce for an easy weeknight sheet pan meal.
One large bowl, a measuring cup, and a sheet pan are all you need for this Sheet Pan Curry Chicken and Veggies meal.
Simply toss chicken thighs in the bowl along with colorful veggies and the curry paste sauce. Throw everything on the sheet pan and just about 30 minutes later, dinner will be ready.
Even though I’m a recipe creator, the truth is that at the end of a long day, I’m just like most of you. I’m looking for a quick and simple, one-pan dinner that is flavorful but also a cinch to make.
This hits all of these requirements, so if you’re a fan of Indian food but don’t have the time or energy for a traditional curry dish, be sure to give this recipe a try.
The leftover chicken and veggies are great for lunch the next day.
Let me know what you think! Enjoy!
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Ingredients Needed for Sheet Pan Curry Chicken
This sheet pan meal has it all: Healthy protein, lots of veggies, and an exceptional sauce. Pick up these ingredients during your next grocery run.
- Chicken: Bone-in, skin-on chicken thighs are a relatively inexpensive cut of meat with SO much flavor! You could use another cut, such as boneless chicken breasts or thighs, but the timing will likely vary.
- Red Curry Paste: The degree of spice really varies between different brands of curry paste. You may need to experiment to find one that you really like. I used the Red Thai Curry Paste from @mikesorganicfoods.
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Pin It- Coconut Sugar and Honey: These natural sweeteners help off-balance the spice from the curry paste.
- Veggies: Feel free to use what you have on hand. I like the colorful array of chopped bell peppers, broccoli, carrots, and white onion. Try to cut everything roughly the same size so all the veggies roast evenly.
- Garnish: A squeeze of lime and a sprinkle of fresh basil is all you need as garnish. You could serve this as is or with rice (frozen rice oftentimes does the trick for me) or quinoa.
How to Make Curry Chicken and Veggies
Let’s get cooking. First, preheat the oven to 400°F.
While the oven heats up, whisk together the curry paste, avocado oil, honey, coconut sugar, and salt. Set aside.
I like to whisk dressing and marinades in a measuring cup. It’s so much easier to pour it onto the chicken and veggies.
Add the chicken thighs, chopped bell peppers, broccoli florets, and carrot chunks to a large bowl and toss with the curry paste mixture, using your hands to incorporate everything evenly.
Add the chicken and veggies to a sheet pan and roast in the oven for 35 minutes.
Remove the veggies from the sheet pan and broil the chicken, skin side up, for 2 minutes to get it nice and crispy.
Serve with a squeeze of lime and fresh basil. Enjoy!
More Sheet Pan Favorites:
- Sheet Pan Balsamic Chicken and Roast Vegetables
- Easy Fall Off the Bone Oven-Baked Ribs
- Sheet Pan Harvest Chicken Thighs and Veggies
- Easy Sheet Pan Chicken Fajitas
SHEET PAN CURRY CHICKEN AND VEGGIES
Ingredients
- 4-6 chicken thighs, bone-in and skin-on
- 5 tablespoons red curry paste
- 3 tablespoons avocado oil
- 1 tablespoon coconut sugar
- 1 tablespoon honey
- 1 teaspoon salt
- 1 small head of broccoli, cut into florets
- 1 red bell pepper, cut into large chunks
- 1 yellow bell pepper, cut into large chunks
- 3 carrots, cut into large rounds
- 1 white onion, cut into large chunks
- Fresh basil, for serving
- Squeeze of lime, for serving
Instructions
- Preheat your oven to 400°F.
- Whisk together your curry paste, avocado oil, honey, coconut sugar, and salt. Set aside.
- Add the chicken thighs and chopped veggies to a large bowl and toss with the curry paste mixture, using your hands to incorporate everything evenly.
- Add the chicken and veggies to a sheet pan and roast in the oven for 35 minutes.
- Remove the veggies from the sheet pan and broil the chicken, skin side up, for 2 minutes to get a nice crisp.
- Serve with a squeeze of lime and fresh basil. ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Olivia,
Just found you through Instagram! So many great recipes for me to cook! Would like to try Sheet Pan curry Chicken and Veggies. However, I cannot find skin on , bone in thighs. What change in roasting would I need to make by using boneless, skinless thighs? Thank you for help,
Delicious Wishes,
Yvonne Adams
Hi Yvonne! Thank you so much! For boneless thighs, you could reduce the cooking time to around 20-25 minutes! All the veggies should cook within that time too. Let me know if you try it!