SHEET PAN CURRY CHICKEN AND VEGGIES

An easy and crazy delicious dinner you can whip together on a busy weeknight that requires minimal prep and hardly any clean-up! Sheet pan dinners are a lifesaver for me during the week and I’m sure many of you can relate. This one packs a ton of flavor and I know you’re going to love it.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American, Asian

Keyword: Bone-in chicken thigh recipes, Chicken and curry, Chicken and veggies, Curry recipes

Servings:

Author: Olivia Adriance

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!

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